Harissa - cooking recipe

Ingredients

5 dried hot new mexico chilies (You can use California green chiles or ancho chiles)
1 cup hot water
1 tablespoon flour
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1/8 teaspoon sugar
1/8 teaspoon caraway seed, crushed
1/2 cup onion, finely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
2 tablespoons no-added-salt tomato paste
1/8 teaspoon salt
2 teaspoons fresh lime juice

Preparation

Using rubber gloves, remove and discard stems and seeds from chile peppers.
Wash chiles in cold water; drain.
Tear chiles into strips; place in a small bowl.
Add hot water; let stand 20 minutes.
Pour chile mixture into container of an electric blender; cover and process until smoooth, stopping once to scrape down sides.
Set mixture aside.
Combine flour and next 5 ingredients in a small bowl; set aside.
Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender.
Add flour mixture; stir well.
Mixture will be dry.
Cook, stirring constantly for about 1 minute.
Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in tomato paste and salt.
Let cool slightly.
Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down the sides.
Stir in lime juice.
Store in refrigerator.