Garlicky Harissa

Name: Garlicky Harissa
Yield: 4 servings
Ingredients: 1 8 dried guajillo chiles (about 2 ounces), seeds removed; 1 2 chiles de árbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes; 1 1 teaspoon cumin seeds; 1 2 garlic cloves, finely grated; 1 1 cup olive oil; 1 2 tablespoons sherry vinegar or red wine vinegar; 1 Kosher salt; 1 A spice mill or a mortar and pestle

From the kitchen of Carly

Silky harissa built on toasted cumin and rehydrated guajillo chiles, then rounded out with raw garlic and good olive oil. It's hot, garlicky, and built to spoon over everything from eggs to roasted vegetables to whatever needs heat and depth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 dried guajillo chiles (about 2 ounces), seeds removed
12 chiles de árbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes
11 teaspoon cumin seeds
12 garlic cloves, finely grated
11 cup olive oil
12 tablespoons sherry vinegar or red wine vinegar
1Kosher salt
1A spice mill or a mortar and pestle

Instructions

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.