Fiery Tunisian Harrisa - cooking recipe

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

Preparation

Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
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.
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.