Fiery Tunisian Harrisa

Try rubbing this chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste. Enjoy!

• Ready In: 35 mins
• Yields: 1 cup

Ingredients

• 4  smoked chili peppers, such as ancho or chipotle
• 8  dried hot red chili peppers, such as New Mexico or cascabel
• 1  tablespoon cumin seed
• 2  teaspoons  coriander seeds
• 1  teaspoon caraway seed
• 8  garlic cloves
• 1⁄2 cup olive oil
• 1⁄2 teaspoon salt

Directions

1. Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
2. Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
3. Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.