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Harissa (Chili Paste)

2 ounces dried hot red chili peppers (stems and seeds removed)
4 cloves garlic, peeled
1 teaspoon ground caraway
1 teaspoon ground coriander
1/2 teaspoon salt
Extra-virgin olive oil

Soak the chili peppers in water for 30 minutes, until soft. Drain
and pound with the garlic, spices, and a little salt with a pestle
and mortar, or blend in a food processor, adding just enough oil,
by the tablespoon, to make a soft paste. Press into a jar and
cover with oil.

Makes 3/4-1 cup.

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