Harissa

Yield: about 2 cups

3     to 4 ounces dried chiles of your choice
       soak in boiling water for 30 to 40
       minutes
1     teaspoon caraway seeds
1     teaspoon coriander seeds
1     teaspoon cumin seeds
2     garlic cloves, peeled
1     teaspoon kosher salt, or to taste
¼    cup roasted red peppers,
       preferably fire-roasted
1     teaspoon fresh lemon juice
¼    cup extra virgin olive oil, plus
       more for storing

Nutritional information per serving (2 tablespoons):
Calories 57 (58% from fat) • carb. 5g • pro. 1g • fat 3g • sat. fat 1g • chol. 0mg • sod. 78mg • calc. 14mg • fiber 0g

1. Put the dried chiles into a heatproof bowl and cover with boiling water. Allow to sit for 30 to 40 minutes, or until very soft.
2. While the chiles are soaking, toast the spices. Put the caraway, coriander, and cumin seeds into a small skillet and set over medium-low heat, stirring constantly. These will toast very quickly, so do not walk away. Remove from heat once they are just fragrant (if they get too dark they will taste bitter).
3. Once the chiles have sufficiently soaked, drain and then remove the stems and seeds (this is best done while wearing gloves to prevent the spicy oils from getting into your hands).
4. Insert the chopping blade into the work bowl of the food processor. Add the seeded chiles and toasted spices, along with the garlic, and salt. Pulse a few times to break up and then process on High to blend. While the unit is running, add the olive oil through the drizzle hole in the food pusher and continue to process until very smooth, stopping to scrape down the sides of the bowl as necessary. If a thinner consistency is desired, add additional olive oil or water to the mixture.
5. Transfer to a jar and be sure to top with a little olive oil to help preserve the sauce. Harissa can be stored in the refrigerator for up to one month, as long as there is oil on top of the sauce.