Harissa

This fiery North African chili paste built from smoky roasted peppers and warm spices adds instant depth to soups, stews, or a simple drizzle over roasted vegetables.

Ingredients

• 4 dried guajillo or ancho chiles, stemmed and seeded
• 2 roasted red bell peppers
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon caraway seeds
• 2 tablespoons olive oil, plus more for storing
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Soak the chiles
   Cover the dried chiles with hot water and soak for 20 minutes until softened. Drain.
2. Blend
   Combine the soaked chiles, roasted peppers, garlic, cumin, coriander, and caraway in a food processor. Blend until mostly smooth.
3. Finish
   With the processor running, add olive oil and lemon juice, and season with salt.
4. Store
   Transfer to a jar and top with a thin layer of olive oil to preserve.

Keeps refrigerated for up to 2 weeks.