Basic Harissa

(Makes 1 cup)

4 ounces dried chiles (an equal blend of New Mexican, guajillo and chipotle)

Optional: Small handful of chiles de árbol if you want more heat

5 cloves garlic, peeled

1½ teaspoons kosher salt

1½ teaspoons caraway seeds, freshly ground

1½ coriander seeds, freshly ground

2 tablespoons olive oil, plus more for storage

Put chiles in large bowl and cover with boiling water. Soak until soft, then drain. Put on a pair of rubber or latex gloves and remove seeds and stems. Pulse the chiles and garlic in a food processor a few times, then add the salt and spices. Process until smooth, slowly adding the olive oil as you blend. You can also add a small amount of water if necessary to produce a thick paste.

To store, scrape into a clean glass jar, top with a thin layer of olive oil and refrigerate. For the best flavor, let the harissa sit a day before using. It will keep for at least two weeks.