Homemade Harissa

1 to 2 TBSP ancho chili powder
5 cloves of garlic, minced
2 TBSP tomato paste
1 TSP sea-salt
2 TSP toasted ground coriander
1 TSP toasted ground caraway
1 TSP cayenne pepper, or more to taste
fresh lemon juice

Preparation

Grind all ingredients except lemon juice in a mortar and pestle or food processor. Add lemon juice to taste. Store in a  glass jar with a tight-fitting lid. Will keep in the refrigerator for at least a month.

Recipe from Joyce Goldstein’s Mediterranean Fresh cookbook