Ingredients 

1.5 tsp caraway seeds

1.5 tsp coriander seeds

2 tsp cumin seeds

1.5 tsp chipotle powder (or 2 dried chipotles with stems and seeds removed)

1.5 tsp smoked paprika

1 head garlic, peeled

5 fresh red habaneros, stem and seeds removed

3 fresh red serranos, stem and seeds removed

3 roasted red bell peppers, stem and seeds removed

1 lemon, juice and zest

1 tsp salt

3 tbsp extra virgin olive oil

Directions

1.  In a small skillet, dry toast the caraway seeds, coriander seeds, and cumin seeds on medium heat until they are fragrant, 2-3 minutes.

2.  Transfer the toasted spices, chipotle powder, paprika, sea salt, and peeled garlic cloves into a blender.  Blend until the garlic is broken down and the mix looks like a paste.

3.  Add the habaneros, serranos, roasted red bell peppers, lemon juice, and lemon zest to the blender.  Blend until the mix is uniform.

4.  Slowly stream in the olive oil while the blender is running.  Blend until the harissa is uniform and smooth.  Taste the harissa and adjust the salt and lemon to suit your tastes.

5.  Store in glass jars in the fridge or freezer.