Blood Orange Harissa Recipe

2c. Blood Orange Juice
4 Guajillo Chilies
1 Clove Garlic, Crushed
1 Small Shallot, Rough Chop
½ t. Caraway Seed
½ t. Coriander Seed
¼ t. Cumin Seed
1T Lemon Juice
1T Honey
½ c. Olive Oil
Zest of 1 Blood Orange
Salt to Taste
Reduce blood orange juice in a pan until ½ cup is left, set aside.

Toast seeds in 350° oven for 5 minutes or until fragrant, set aside.

Place guajillo chilies in a bowl of hot water, submerge them for 20-30 minutes.  When they are soft deseed and destem.  Place the chilies along with everything except the olive oil in blender.  Blend on high until almost pureed.  Drizzle olive oil in slowly.  Adjust the consistency with water if too thick.  Add salt to taste.

Yield: 1 ½ cups