Begin by removing the stems and seeds from the dried guajillo chilies.
In a dry skillet over medium heat, toast the caraway, coriander, and cumin seeds for about 2-3 minutes or until fragrant.
Place the prepared chilies in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are softened. Drain and reserve a bit of the soaking water.
In a food processor, combine the soaked chilies, toasted spices, garlic, kosher salt, olive oil, and lemon juice. Blend until smooth, adding a little of the reserved soaking water if necessary.
Taste your harissa and adjust the seasoning as needed.
Transfer your homemade harissa into an airtight container and store it in the refrigerator.
