Harissa

Guajillo and New Mexico chiles, according to cookbook author Paula Wolfert, are the closest to the peppers of Nabeul and Gabès in Tunisia. Use one or both, or add a few chipotle chiles into the mix: The smokiness of the chipotles adds a terrific earthy note. Or, if you like more heat, add a generous handful of chiles de árbol or even some red-hot Thai chiles -- the flavors will mellow a bit, though not that much. Put the dried chiles into a bowl, cover with boiling water and allow them to soften for half an hour. Though many recipes call for warm or even tepid water, rehydrating chiles in boiling water softens up their papery skin and allows them to blend more easily, resulting in a smoother paste. Then blend the chiles, spices, garlic and salt in a food processor with some olive oil and maybe a little water. Resist the urge to add too much oil; harissa, once finished, is stored with a layer of oil covering the top, so some of that will get mixed in over the course of its use. (Covered like this, it will keep for months in your refrigerator.) -- Basic harissa Total time: 40 minutes Servings: Makes 1 cup Note: You can grind the spices in a spice grinder, a coffee grinder or with a mortar and pestle. 4 ounces dried chiles (equal amounts of New Mexico, guajillo and chipotle chiles) 5 cloves garlic, peeled 1 1/2 teaspoons kosher salt 1 1/2 teaspoons caraway seeds, freshly ground 1 1/2 teaspoons coriander seeds, freshly ground 2 tablespoons best-quality olive oil, plus extra for storage 1. Place the chiles in a large bowl and cover with boiling water. Let rest until softened, about 30 minutes. Drain, then remove the seeds and stems from the chiles. Wear latex or rubber gloves when you do this to avoid irritating your skin. 2. Place the seeded and stemmed chiles into the bowl of a food processor with the garlic and pulse a couple of times. Add the salt, caraway and coriander. Process until smooth, pouring the olive oil into the feeding tube on top as you blend. Add a little water if necessary to achieve the right consistency: The harissa should be a thick paste. To store, top off with a thin layer of olive oil and refrigerate. via LA times