Garlicky Harissa

Ingredients

• 8 dried guajillo chiles (about 2 ounces), seeds removed
• 2 chiles de árbol, seeds removed, or ¼ teaspoon crushed red pepper flakes
• 1 teaspoon cumin seeds
• 2 garlic cloves, finely grated
• 1 cup olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• Kosher salt
• A spice mill or a mortar and pestle

Steps

1. Put guajillo chiles and chiles de árbol in a large heatproof bowl. Cover with boiling water and soak until softened, 40–45 minutes, then drain.
2. Meanwhile, toast cumin seeds in a small dry skillet over medium heat. Swirl the pan often until fragrant, about 2 minutes. Let cool and grind finely in a spice mill or with a mortar and pestle.
3. Drain the chiles and put into a blender. Purée until smooth, adding hot water by the tablespoonful as needed. Pass through a fine-mesh sieve and discard the solids. Mix in ground cumin, garlic, oil and vinegar, then season with salt. Leave for 15 minutes before serving.
4. You can make harissa 1 week ahead; cover it and chill.