Step 1

Set the dried peppers into a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Set them into the food processor. NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.

Step 2

Dry roast the caraway seeds, coriander sees and cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind them up with a mortar and pestle. Into the food processor they go.

Step 3

Add all remaining ingredients and process to form a paste while drizzling in the olive oil. Strain for a smoother harissa.

Step 4

Store in a jar with a little oil over the top. Use as needed.