Harissa

Prepare the Chili Peppers

Remove the stems and seeds from the dried chili peppers.

Place the chili peppers in a bowl and cover them with hot water. Let them soak for about 30 minutes, or until they are soft.

Drain the chili peppers and pat them dry with paper towels.

Blend the Ingredients

In a food processor or blender, combine the soaked chili peppers, minced garlic, ground cumin, ground coriander, ground caraway seeds, and salt.

Blend the mixture until it forms a smooth paste. You may need to add a little water to help with blending.

Add Olive Oil and Lemon Juice

With the food processor running, slowly drizzle in the olive oil until the harissa is smooth and well combined.

If desired, add the lemon juice and blend again.

Adjust Seasoning

Taste the harissa and adjust the seasoning with additional salt or lemon juice if needed.

Store the Harissa

Transfer the harissa to a clean jar or airtight container.

Pour a thin layer of olive oil on top to help preserve it.

Store the harissa in the refrigerator. It can be kept for up to a month, with more olive oil added on top as needed to keep it covered.

Serve

Use harissa as a condiment for grilled meats, vegetables, sandwiches, or as a flavoring in stews and soups.