Garlicky Harissa
['8 dried guajillo chiles (about 2 ounces), seeds removed', '2 chiles de árbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes', '1 teaspoon cumin seeds', '2 garlic cloves, finely grated', '1 cup olive oil', '2 tablespoons sherry vinegar or red wine vinegar', 'Kosher salt', 'A spice mill or a mortar and pestle']
Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40–45 minutes; drain.
Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.
Harissa can be made 1 week ahead. Cover and chill.
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