Garlicky Harissa Recipe
- 8 dried guajillo chiles (about 2 ounces), seeds removed
- 2 chiles de árbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cumin seeds
- 2 garlic cloves, finely grated
- 1 cup olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- Kosher salt
- A spice mill or a mortar and pestle
- Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40–45 minutes; drain.
- Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
- Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.
- Harissa can be made 1 week ahead. Cover and chill.
