Cover the dried red chiles with water in a small saucepan.

Boil the chiles over moderately high heat until they are slightly softened, approximately 2 minutes.

Cover the saucepan and let the chiles soak for 1 hour to rehydrate.

Drain the chiles, but reserve the soaking liquid.

Transfer the softened chiles to a food processor.

Add the olive oil, minced garlic, ground caraway seeds, ground coriander, and ground cumin to the food processor.

Season the mixture with salt to taste.

Puree all ingredients together until a smooth paste forms.

If the mixture is too thick, add the reserved chile liquid gradually until the sauce reaches the desired consistency.

Transfer the harissa paste to a bowl for storage or immediate use.