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Harissa 2 ways

Harissa #1

4 oz. dried chilies, stems and seeds removed
6-8 garlic cloves, peeled
1 tbsp. cumin seed
1 tbsp. coriander seed
2 tsp. caraway seed
3 tbsp. EVOO
1-2 tsp. sea salt
1 tbsp. lemon juice
1 tsp. smoked paprika

1)  Place chilies in a large bowl, cover with boiling water and soak for 15-20 minutes
2) Combine cumin, coriander and caraway seeds in a small dry skillet and toast over medium heat for 3-5 minutes.  Cool, then grind spices
3) Remove chilies from soaking liquid and place in blender.  Add spices and remaining ingredients.  Blend thoroughly. 
4) Place in a small jar, cover with a film of EVOO and store in refrigerator.  Will keep 1-2 months

Harissa #2

2 tbsp.harissa  spice blend
2 tbsp. tomato paste
2 tbsp. lemon juice
1 tbsp. EVOO
1/2 tsp salt

Stir ingredients together.  Place in a small jar, cover with a film of EVOO.  Store in refrigerator.  Will keep for several weeks.

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