Harissa - Not so hot

This is a wonderful condiment for the spicy lover and loaded with inflammation fighting chili's and garlic.  Use it at the table or use it to heat up other dishes like soups and stir fries.

15 dried guajillo chili’s

15 dried Thai bird chili’s

2 tsp. caraway seeds

2 tsp. coriander seeds

2 tsp. cumin seeds

3 T olive oil

4 cloves garlic

Juice of one lemon

Salt and pepper to taste

Bring 3 cups of water to a boil and add chili’s, then turn off heat and cover.  Let soak for about an hour or until very soft.  Place all spice seeds in a small clean and dry fry pan over low heat and toast until very fragrant but not darkened.

Drain the chills, reserving the liquid, scrape the flesh from inside the tough outer shell of the guajillo chili and remove the stems and seeds from the thai chili’s, then transfer to a food processor.  Add the remaining ingredients and puree until smooth.  Use the chili liquid to give the desired consistency to the paste.  Season to taste with salt and pepper as well as lemon juice.