HARISSA

This Tunisian condiment gets its flavor from chilies, and it’s perfect on roasted carrots, stirred into hummus, or as a base layer spread for sandwiches.

» MAKES ABOUT 1 CUP «

4 ounces mixed dried chilies, stemmed and seeded (any variety New Mexico, arbol, guajillo, chipotle, or ancho)

1/4 teaspoon caraway

1/2 teaspoon coriander seed

1 teaspoon cumin

4 cloves garlic

1 teaspoon salt

1. In a heat-proof bowl, cover chilies with boiling water and allow to sit until chilies are soft, about 20 minutes. Drain well.

2. Place chilies and all other ingredients in a food processor and mix until everything is smooth.

3. Keep refrigerated.