Ingredients

• 10-12 chili peppers (such as Fresno or red jalapeños), stems removed
• 3 cloves of garlic
• 1 teaspoon of coriander (cilantro) seeds
• 1 teaspoon of caraway seeds
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of paprika
• 1/2 teaspoon of salt
• 2 tablespoons of tomato paste
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice

Instructions

1. Prepare chili peppers Place the dried red chili peppers in a bowl and cover them with hot water. Let them soak for about 30 minutes or until they become softened.

2. Temper spices In a dry skillet over medium heat, toast the coriander seeds, caraway seeds, and cumin seeds until fragrant. This should take about 1-2 minutes. Be careful not to burn them.

3. Blend Drain the soaked chili peppers and add them to a food processor or blender along with the toasted seeds, garlic, smoked paprika, salt, tomato paste, olive oil, and lemon juice. Blend the ingredients until you achieve a smooth and thick paste. If the mixture is too thick, you can add a bit more olive oil or water to reach your desired consistency.

4. Taste and adjust Taste the harissa and adjust the salt and spice level according to your preference. You can add more chili peppers for extra heat.

5. Store Once you are satisfied with the flavor and consistency, transfer the harissa to a clean jar or airtight container. Store the harissa in the refrigerator for up to a few weeks. The flavors will continue to develop over time.