• 10 dried New Mexico chiles ((or other large dried chile with mild-to-medium spiciness))
• 7 dried chiles de arbol ((increase for more heat, decrease for less heat))
• 1 Tbsp (heaping) cumin seeds ( (or sub slightly less ground // if using ground, skip the toasting step))
• 2 tsp coriander seeds ((or sub slightly less ground // if using ground, skip the toasting step))
• 1 tsp caraway seeds ((not essential, but added to most traditional harissa))
• 4 cloves garlic, minced
• 1 Tbsp white wine vinegar or apple cider vinegar
• 1 Tbsp tomato paste ((or sub finely chopped sun-dried tomatoes))
• 1/4 cup olive oil ((if avoiding oil, sub water or omit))