Homemade Harissa (Tunisian Spread)

Harissa, if you're not familiar with it, is a Tunisian spread which adds a heat-laden explosion of flavors to any meal. While you can buy in a tube, the homemade version is so much healthier and fresher, and will keep for well over a month in the refrigerator. Among other uses, I smear a small amount on sandwiches, or a small dollop in stews or sauces to add complexity and a bit of heat. Fair warning: a little goes a long way! 

Ingredients: 

• 1.5 ounces of dried guajillo chiles (you can use what you have on hand - if you have other Mexican chiles such as Chile de Arbol, feel free to use that, or even Japanese Chiles). 
• 0.5 ounce Pasilla chiles 
• 2 garlic cloves
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon coriander seeds
• 1 tsp Kosher Salt 
• EVOO

Instructions 

1. Using rubber gloves, split open the chiles and seed them (ensure you pull out both the ribs and seeds). 
2. In a bowl, place deseeded chiles, cover with boiling water and a plate to seal in the heat. Let sit for an hour. Drain and set aside. 
3. While the chiles are soaking, prepare the spice blend - grind the caraway and coriander seeds together.  
4. In a food processor, pulse the garlic. Add in the drained chiles, salt, spices with 1-2 tablespoons of water. While running, slowly pour in 2 tablespoons of EVOO (slowly adding it in will make the paste fluffier). 
5. Transfer the paste to an airtight container (I use an old mustard jar). Top with a drizzle of EVOO. Keep in the refrigerator. Whenever you use, if desired, you can add in a thin drizzle of EVOO to keep fresher.