Simple Harissa Sauce (Print Version)

# Ingredients:

→ Peppers and Base

01 - ½ cup drained roasted red peppers
02 - 6 dried Guajillo chilies, seeds and stems removed
03 - 3 garlic cloves, large
04 - 1 tablespoon of tomato paste

→ Spices and Seasonings

05 - 1 teaspoon of coriander (ground)
06 - 1 teaspoon of toasted caraway seeds
07 - 1 teaspoon of paprika (smoked)
08 - 1 teaspoon of cumin (ground)
09 - Salt to taste, start with about ¾ teaspoon

→ Liquids

10 - 2 tablespoons olive oil
11 - 1 tablespoon of vinegar (white wine or apple cider)
12 - 2 tablespoons of fresh lemon juice

# Instructions:

01 - Cut off the stems, shake out the seeds, and soak dried Guajillos in hot water for half an hour. Drain once soft.
02 - Pop the softened chilies into a food processor and pulse briefly to chop them up.
03 - Put the rest of the ingredients in the food processor. Blend everything until the paste is smooth, making sure the peppers are fully processed.
04 - Taste it now and tweak the seasoning if you'd like. Then store in an airtight container.

# Notes:

01 - Keep in fridge for up to two weeks
02 - The flavor gets better if you let it sit in the refrigerator for 1-2 days
03 - For a silky texture, process until there are no chili bits left