Open and deseed <quantity>2</quantity> ancho chilies, <quantity>2</quantity> pasilla chilies, <quantity>2</quantity> guajillo chilies, and <quantity>6</quantity> red chilies

Remove the green core of <quantity>4</quantity> garlic cloves

Add the chilies and garlic cloves to a blender cup

Add <quantity>4<unit>tsp</unit></quantity> of ground coriander seeds and <quantity>1<unit>tsp</unit></quantity> of cumin powder

Add <quantity>½<unit>tsp</unit></quantity> of salt and <quantity>½<unit>cup</unit></quantity> of water

Blend on high speed until homogeneous

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a skillet over low heat

Pour the mixture into the warm skillet and cook it for 30m, stirring constantly until deep red and mostly evaporated. The harissa is ready

Add <quantity>200<unit>ml</unit></quantity> of rapeseed oil and <quantity>1<unit>tbsp</unit></quantity> of the Harissa to a bowl. Mix to combine. The chili oil is ready

Enjoy!