Harissa sauce

General

• If you prefer more flavour than heat, use ancho or other mild chiles instead of hot ones.
• The sauce can be used at once or kept in a covered jar in the fridge for a couple of days.

Ingredients

• 8 to 10 dried hot red chiles
• 1 tablespoon olive oil
• 4 garlic cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway
• ½ teaspoon salt
• 2 teaspoons fresh lemon juice
• ¼ cup water

Procedure

1. Stem and seed the chiles, and break them into pieces. Place the chiles in a heatproof bowl and cover with boiling water.
2. Soak the chiles for 15 minutes. Drain but do not pat dry.
3. Combine the chiles, oil, garlic, coriander, caraway, and salt in a food processor and process to a paste.
4. Add the lemon juice and water and process until smooth, adding a little extra water if the sauce is too thick.