Harissa

• dried hot new mexico chilies (You can use California green chiles or ancho chiles)↗5
• hot water1 cup
• flour↗1 tablespoon
• ground cumin↗1⁄4 teaspoon
• ground coriander↗1⁄4 teaspoon
• ground red pepper↗1⁄4 teaspoon
• sugar↗1⁄8 teaspoon
• caraway seed, crushed1⁄8 teaspoon
• onion, finely chopped↗1⁄2 cup
• garlic clove, minced↗1
• vegetable oil↗1 tablespoon
• no-added-salt tomato paste↗2 tablespoons
• salt↗1⁄8 teaspoon
• fresh lime juice↗2 teaspoons

Step-by-step instructions

1. 1

   Using rubber gloves, remove and discard stems and seeds from chile peppers.

2. 2

   Wash chiles in cold water; drain.

3. 3

   Tear chiles into strips; place in a small bowl.

4. 4

   Add hot water; let stand 20 minutes.

5. 5

   Pour chile mixture into container of an electric blender; cover and process until smoooth, stopping once to scrape down sides.

6. 6

   Set mixture aside.

7. 7

   Combine flour and next 5 ingredients in a small bowl; set aside.

8. 8

   Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender.

9. 9

   Add flour mixture; stir well.

10. 10

    Mixture will be dry.

11. 11

    Cook, stirring constantly for about 1 minute.

12. 12

    Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

13. 13

    Stir in tomato paste and salt.

14. 14

    Let cool slightly.

15. 15

    Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down the sides.

16. 16

    Stir in lime juice.

17. 17

    Store in refrigerator.