Harissa Paste

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.

3 . Stage

Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.

4 . Stage

Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.

5 . Stage

Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.

6 . Stage

Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.

7 . Stage

Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.