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HARISA (HOT CHILI PASTE)

2 ounces mildly hot dried Guajillo chili peppers
2 ounces mild dried Anaheim chili peppers
5 garlic cloves, peeled
2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1 1/2 teaspoons salt
extra virgin olive oil for topping off

Soak the peppers in tepid water to cover until softened, about 45
minutes to 1 hour . Drain and remove the stems and seeds. Place in
a blender or food processor with the garlic, water, and olive oil
and process until smooth, stopping occasionally to scrape down the
sides.

Transfer the mixture to a small bowl and stir in the caraway,
coriander, and salt. Store in a jar and top off, covering the
surface of the paste with a layer of olive oil. Whenever the paste
is used you must always top off with olive oil making sure no paste
is exposed to air otherwise it will spoil. Variation: To make a
hot harisa, use 4 ounces dried guajillo chili peppers and 1/2
ounce dried de Arbol peppers.

Note: To make salsa al-harisa, that is, harisa sauce, used as an
accompaniment to grilled meats, stir together 2 teaspoons harisa,
3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely
chopped fresh parsley leaves.

Makes 1 cup

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