Garlicky Harissa

Directions

1. 1.

   Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40–45 minutes; drain.

2. 2.

   Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.

3. 3.

   Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.

4. 4.

   Harissa can be made 1 week ahead. Cover and chill.