Place the chilies garlic, caraway, coriander, cumin, mint, cilantro, and salt in a food processor.
Pulse blend the mix while slowly adding olive oil to reach your preferred consistency. Add additional ingredients as needed to taste.
Serve immediately with a drizzle of olive oil on top or, for the best flavor chill the harissa overnight. Place the harissa in a sealable jar topped with a light coating (1/2 teaspoon) of olive oil.
Experiment with the dried chilies used in this homemade harissa paste to change the overall flavor. Here are our favorites, based on heat and flavor profile:- Ancho chilies: Mild and slightly smoky - Guajillo chilies: Mild and sweet - Chipotle chilies: Medium and smoky - Thai chilies: Hot and earthy