Scale

3 Cascabel peppers – dried
1 Ancho pepper – dried
3 medium Guajillo peppers – dried
6 Chiles de Arbol – dried
1 New Mexican pepper – dried
4 cloves of garlic, chopped
2 teaspoons ground coriander seed
2 teaspoons cumin seed, ground
1 teaspoon black cumin seed, ground (if you don’t have this, just use regular cumin)
2 teaspoons ground caraway seed
2 tablespoons smoked paprika
1 tablespoon dried mint
1 medium roasted bell pepper from the jar or made fresh – chopped
2 Serrano peppers, chopped
1 1/2 teaspoons kosher salt
1 tablespoon tomato paste
Juice and zest from half a lemon
Olive Oil

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Place dried chiles in a bowl and pour boiling water over them. Allow to stand for 30 minutes and discard water. Grind all in food processor with enough oil to make a good paste – be sure and grind SMOOTH. Top off with olive oil and store in the fridge – always make sure it remains covered in olive oil or it may go bad.
To make Table Harissa Sauce from this, if you want it more liquid: Combine 4 teaspoon of Harissa paste with 4 teaspoons H2O and juice of 1 lemon. Serve in small bowl and use as dipping sauce for fish or other meats.