4 oz. dried chilies (or 8 oz. fresh)
½ tsp. coriander
½ tsp. cumin
4 cloves garlic
1 tsp. salt
2 Tbsp. olive oil

  • Cover chilies in boiling water and soak for 30 minutes.
  • Toast the spices on low heat and remove when fragrant.
  • Drain the chilies and remove stems and seeds.
  • Combine the chilies, toasted spices, garlic and salt in food processor.
  • Process while slowly drizzling in olive oil, scraping sides as needed, to form a thick paste.

Source:

http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188