Recipe courtesy of Gourmet Magazine
- about 1 cup
In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil. Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months.