Basic Homemade Harissa Recipe

http://www.foodrepublic.com/2012/11/27/basic-homemade-harissa-recipe

Dear Mom & Dad,
After months of searching for harissa to give you, I have finally found an even better solution: How to make your own. It turns out to be fairly simple to make. May your stock never run dry again!
Love,
Ecopunk


Level of Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 5 minutes

Servings:1 (1/2 pint) jar

Ingredients

2 1/2 teaspoons caraway seeds, undefined

2 1/2 teaspoons coriander seeds

2 1/2 teaspoons cumin seeds

5 fresh red chilies, halved and seeded

5 dried guajillo chilies, soaked in warm water, drained and seeded (reserve the liquid)

8 garlic cloves

leaves from a small bunch of cilantro

juice of one lemon

1 1/4 cups olive oil, plus more for storing

3/4 teaspoon salt, or to taste

Directions:

1. Toast the caraway, coriander and cumin seeds in a dry saucepan. Heat them for three to four minutes, until they start to release their fragrance. Pound in a mortar and pestle.
2. Put the spices with all the other ingredients into a food processor and puree. You should get a thick, but not solid, paste. Add a little of the chile soaking liquid to help you get the right texture.
3. Put into a small sterilized jar and pour a film of oil on top. Store in the refrigerator — make sure it is always covered by a layer of oil — and use within four months.