Homemade Harissa Paste: Soak dried chilies (guajillo, japones and pesillas) for 30 minutes in very hot water. Drain and combine in a food processor with garlic, lemon juice, olive oil, roasted sweet red peppers, sundried tomatoes, cumin powder, caraway seeds, coriander powder, chili powder and mint. I added a bit of the chili soaking water in to add another dimension of smokiness. Keep on high till it is a nice paste. This will keep in the fridge for about a month.