Rose Petal Harissa
Servings: 2 generous cups Ingredients 3 ounces dried guajillo chile peppers, stemmed (not seeded) 1 1/2 ounces dried ají amarillo chile peppers (also sold as ají mirasol), stemmed (not seeded) Boiling water 2 1/2 tablespoons caraway seed 2 tablespoons cumin seed 1 tablespoon coriander seed 1 1/2 teaspoons fennel seed 3 large cloves garlic, coarsely chopped 1 teaspoon dried rose petals 10 to 12 tablespoons lime juice (from 4 to 6 limes), or more as needed 1/4 teaspoon rose water 1/4 cup extra-virgin olive oil, plus more for storing 1 to 1 1/2 tablespoons kosher salt, or more as needed Instructions Combine the chile peppers in a medium pot, adding enough of the boiling water to cover them. Bring to a boil over high heat, then remove from the heat and weight the chiles with a smaller pan to ensure they're all submerged. Allow them to sit, covered, for at least 2 hours or until they are soft. (Depending on the chiles, it might not take that long; just make sure the skins...