The Ottolenghi Test Kitchen's Rose Harissa

Ingredients

• 4 garlic cloves, peeled
• 40g dried Kashmiri chillies (or another dried mild red chilli), stems and seeds discarded
• 25g dried ancho chillies, stems and seeds removed
• 2 tsp cumin seeds, roughly crushed with a pestle and mortar
• 1 tbsp coriander seeds, roughly crushed with a pestle and mortar
• 1½ tsp caraway seeds, roughly crushed with a pestle and mortar
• 1½ tsp Kashmiri chilli powder or paprika
• 1 tbsp tomato paste
• 120ml olive oil, plus extra to seal
• 1½ tsp flaked sea salt
• 1½ tsp caster sugar
• 1 tbsp dried rose petals
• 2 tbsp lemon juice
• 4 tbsp apple cider vinegar
• 2 tsp rose water