Tunisian Harissa Sauce - cooking recipe

Ingredients

2 ounces dried piri-piri chilies (or a mix of dried New Mexico chilies and dried cayenne chilies)
5 garlic cloves
1 1/2 teaspoons caraway seeds, ground
1 1/2 teaspoons coriander, ground
1 teaspoon cumin, ground
1/2 - 3/4 teaspoon salt, to taste
2 -3 tablespoons olive oil

Preparation

Pour boiling water over chilies and soak until reconstituted and completely soft, about 20-30 minutes.
Drain and remove seeds and stems. Blend chilies with garlic and olive oil in a food processor.
Add salt and spices and blend to form a paste, adding a little bit more olive oil, if necessary.