- 11 ounces dried red chile peppers
- 3/4 cup chopped garlic
- 2 cups caraway seed
- 1/2 teaspoon ground coriander seed
- 2 teaspoons salt
- Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.