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	TUNISIAN HARISSA 1 ounce dried hot Habanaro peppers if you can't take the extra heat 2 ounces mildly hot dried Guajillo chili peppers 2 ounces mild dried Anaheim chili peppers 6 garlic cloves, peeled 2 tablespoons water 2 tablespoons extra virgin olive oil 1/2 teaspoon freshly ground caraway seeds 1/4 teaspoon freshly ground coriander seeds 1 1/2 teaspoons salt extra virgin olive oil for topping off Soak the peppers in tepid water to cover until softened, about 45 minutes to 1 hour . Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.
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