Homemade 3-Chile Harissa
['15 dried chiles de árbol', '2 dried guajillo chiles', '1 dried ancho chile', '1 tablespoon cumin seeds', '1 1/2 teaspoons coriander seeds', '3 garlic cloves, smashed', '2 tablespoons fresh lemon juice', '1 tablespoon white wine vinegar', '1 tablespoon tomato paste', '1 1/2 teaspoons hot smoked Spanish paprika', '1 teaspoon kosher salt', '3/4 cup olive oil', 'divided']
Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
Harissa can be made 1 month ahead. Cover and chill.
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