Homemade Harrissa submitted by Mom Johnson
I want to make this mixture to use on Harissa-Roasted Chicken with Chickpeas. The bottled/jar version is wonderful but hard to find in our small town.

Put both chilies into a heat-proof bowl and cover with boiling water. Let sit for 20 minutes. Heat seeds in a skillet for about 4 minutes or until fragrant. Transfer seeds and mint into a spice grinder and grind until they are a fine powder. Drain the chilies and add to a food processor along with the spices, lemon juice, garlic, salt and olive oil. Process for 2 minutes. Fill small clean jars with mixture and cover the mixture with more olive oil to seal.

v 8 dried guajillo chilies, stemmed and seeded (about 2 oz.)
v 8 dried New Mexico chilies, stemmed, seeded (about 1 1/2 oz.)
v 1/2 tsp. caraway seeds
v 1/4 tsp. coriander seeds
v 1/4 tsp. cumin seeds
v 1 tsp. dried mint
v 3 T olive oil plus more to top off1 1/2 tsp. salt
v 5 cloves garlic
v Juice of 1 lemon