In a heatproof bowl, cover chiles with boiling water and allow to re-hydrate until softened, approximately 20 minutes. Drain chiles and transfer to blender with garlic, spices, vinegar, pepper and oil. Purée until smooth. Season to taste.
Paste can be used immediately or refrigerate for up to 1 week.
Moroccan Carrot Salad
In a large sauté pan over medium heat, combine olive oil, garlic, vinegar, honey and harissa mixture and bring to a simmer. Add carrots, stirring occasionally, until the liquid has mostly absorbed. Remove from heat and allow to cool.
Garnish with mint and cilantro.