Dark Harisa

Ingredients:

- 2 cloves garlic, minced.
- 2 oz dried ancho chili peppers, or ancho and guajillo mixed (about 4 to 7 peppers--supple, not crackly dry)
- 1 T Urfa biber (a smoky Turkish pepper)
- 4 t caraway seeds
- 1 t cumin
- 1 t coriander, whole
- 1 t salt
- 1-2 T hot pepper sause to taste (I like chipotle in adobo for its smoky heat, but any good hot sause works.)
- 1 t rosewater (or a few small, dried rosebuds, optional)
- 1/4 c virgin olive oil (approx.)

Preparation:

Remove the tops and seeds from the chilies. Put them in a hot skillet and toast for a few moments on each side: They will begin giving off a spicy perfume. Be careful not to burn them. Cool a bit and tear into pieces. Now put the caraway, coriander and cumin in the hot pan, and toast them for a few minutes until they give off a wisp of smoke; remove immediately.

Pound the garlic and chilies together. Place them in a blender or spice mil, add the spices and grind as finely as possible. Add the salt and hot pepper sauce. Grind enough to mix thoroughly. Put into a small mason jar and pour on enough olive oil to cover. Stir in the oil. Add a bit more to cover again. Seal and refrigerate; serve at room temperature.

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