Cover with boiling water and lay something heavy on top to weigh down the chiles so they're submerged (I used two glasses). Soak the chiles for 30-60 minutes or until rehydrated.

Drain the chiles but set aside 1-2 cups of the liquid.

Cut the ends off and deseed the chiles.

Transfer the chiles to a food processor.

Add cumin, coriander, garlic and sea salt. Process the mixture until the blade needs encouragement.

Drizzle in a little of the chile liquid and process.

Continue to do this until a paste forms.

Add lemon juice and mix to combine.

Taste to check if more sea salt is needed.

Transfer Harissa to a glass jar, cover and store in the refrigerator for up to a week. Use on scrambled eggs, raw carrots, as a topping for tacos or to eat with a spoon. Be careful though, it may be a little spicy for the latter.