Ingredients
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 16 dried chilis de arbol stemmed and seeded
- 16 dried guajillo chiles stemmed and seeded
- 8 dried Thai chiles stemmed and seeded
- 4 tsp garlic powder
- 1 tbsp salt
Instructions
- In a dry skillet over medium heat, toast the caraway, coriander, and cumin seeds until fragrant, stirring occasionally, about 2-3 minutes.
- In a spice grinder or mortar and pestle, grind the toasted seeds until fine.
- In the same skillet, toast the dried chilies until they become slightly puffy and fragrant, about 2-3 minutes.
- In a blender or food processor, combine the ground spices, toasted chilies, garlic powder, and kosher salt. Pulse until a fine powder forms.
- Store the Harissa spice blend in an airtight container in a cool, dry place for up to 6 months.
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