Harissa Paste

Instructions

1. Prepare the dried chilies
   Place the dried chilies in a heatproof bowl and cover with boiling water. Let them soak for about 20 minutes until soft and pliable. Drain well, remove stems and seeds.
2. Toast the spices
   In a dry skillet over medium heat, toast the caraway seeds until fragrant, about 2 minutes. Allow to cool, then grind using a spice grinder or mortar and pestle.
3. Process the ingredients
   In a food processor, combine the soaked dried chilies, fresh chilies, garlic, ground cumin, ground coriander, ground caraway seeds, lemon juice, salt, and smoked paprika. Pulse until coarsely chopped.
4. Add remaining ingredients
   Add the tomato paste to the food processor and continue to process while slowly drizzling in the olive oil until the mixture forms a smooth, thick paste. You may need to stop occasionally to scrape down the sides.
5. Adjust seasoning
   Taste the harissa paste and adjust the seasoning if necessary. For a spicier paste, add more fresh chilies; for more acidity, add more lemon juice; for more depth, add more spices.
6. Store properly
   Transfer the harissa paste to a clean jar. Pour a thin layer of olive oil on top to preserve freshness. Seal the jar and refrigerate for up to 3 weeks, adding a fresh layer of olive oil on top after each use.