De-seed the dried chiles and cut into small pieces. Soak in very hot
water to cover for 30 minutes. Drain and set aside.
Place the caraway and coriander seeds in a small skillet over low
heat and toast them until fragrant, 1 to 2 minutes, stirring
frequently so they don't burn. Remove from the heat and grind finely
in a spice grinder.
In a food processor, grind the fresh chiles, garlic, ground spices,
and salt. Add the dried chiles to the processor along with the water,
olive oil, and vinegar. Process into a smooth paste. Harissa will
keep, tightly covered, in the refrigerator for several weeks.
