Harissa Marinade - cooking recipe

Ingredients

1 oz dried red chilies, crumbled
1 tsp ground cumin
1 tsp ground coriander
1 tsp caraway seeds
2 cloves garlic, minced
1 tsp salt
1 tsp sugar
1/2 cup tomato puree
1/3 cup olive oil

Preparation

In a small, heatproof bowl, soak chilies in boiling water for 1 hour. Drain, reserving 1/4 cup soaking liquid.
In a small frying pan, dry toast cumin, coriander and caraway seeds until fragrant. Transfer to a food processor along with chilies, reserved liquid, garlic, salt, sugar and tomato puree. Process until almost smooth. With motor running, add oil in a thin, steady stream until smooth. Season.