1Tablespoonpure chile powdersuch as ancho or ground dried chillies of your choice
1Tablespoonsmoked paprika
¼teaspooncayenne
¼teaspoonground cumin
1Tablespoonrose water
1Tablespoontomato paste
1teaspoonfresh lemon juice or vinegar
⅓cupextra-virgin olive oil
1garlic clovecrushed
Pinchof sea saltto taste
Instructions
In a mortar and pestle or spice grinder place dried rose petals and caraway seeds and grind them into a powder. Add remaining ingredients and mix together until a paste-like sauce forms. Harissa can be stored in a jar in the refrigerator for a couple of weeks.