4 ounce dried New Mexico, ancho, and/or pasilla chile peppers ½ teaspoon caraway seeds ½ teaspoon coriander seeds ½ teaspoon cumin seeds 5 cloves garlic, peeled 3 tablespoon olive oil 2 tablespoon lemon juice 1 teaspoon kosher salt 3 tablespoon water
Tip
For a vegetable dip, stir 1 Tbsp. Homemade Harissa Paste into 1/2 cup ricotta cheese or plain Greek yogurt.
