1. Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour. 2. Drain and remove the stems and seeds. 3. 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. 4. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. 5. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. 6. 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. 7. Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis. 8. 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. ---------------------------------------------------------------------------
Nutrition
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