Instructions: Soak chiles in tepid water to cover until softened, about 1 hour. Drain and remove stems and seeds. Puree in blender or food processor with garlic, water and 2 tablespoons olive oil until smooth, stopping occasionally to scrape down sides.

Transfer mixture to small bowl and stir in caraway, coriander and salt. Store in jar, covering surface of paste with layer of olive oil. Whenever paste is used, you must always top off with olive oil, making sure no paste is exposed to air; otherwise it will spoil.

This recipe yields 1 cup.

Variation: To make very hot harisa, use 4 ounces dried guajillo chiles and 1 ounce dried chiles de arbol.

Comments: To make salsa al-harisa (called harisa sauce), which is used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped parsley leaves.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.