Harissa

Makes about 3/4 cup

2	tablespoons hot paprika
3	cloves garlic, coarsely chopped
2	teaspoons coarse salt, or more to taste
1	teaspoon ground coriander
1/2	teaspoon ground cumin
1/2	cup olive oil
1	tablespoon lemon juice, or more to taste
2	tablespoons hot water

1. In a blender, work the paprika, garlic, salt, coriander, cumin, oil, lemon juice, and water until they are pureed. Taste for seasoning and add salt or lemon juice, if you like.

2. Cover and refrigerate for at least 1 week. Let the mixture return to room temperature before using.

Adapted from ``Raichlen on Ribs" Notes: