Garlicky Harissa

Ingredients

• •8 whole dried guajillo chiles
• •2 whole chiles de árbol
• •1 teaspoon cumin seeds
• •2 cloves garlic
• •1 cup olive oil
• •2 tablespoons sherry vinegar
• •1 teaspoon Kosher salt
• •1 piece spice mill

Cooking Instructions

1. 1.

   Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40-45 minutes; drain.

   45 min

2. 2.

   Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.

   5 min

3. 3.

   Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.

   20 min

4. 4.

   Harissa can be made 1 week ahead. Cover and chill.