Harissa

Harissa is a hot chile paste that is commonly used in North African cooking, mainly Moroccan, Algerian and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes.

Prep: 10 min

Ingredients

• 10-12 dried red chile peppers*
• 3 cloves garlic, minced
• 1/2 teaspoon kosher or sea salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin
  

Instructions

1. Soak the dried chiles in hot water for 30 minutes. Drain. Remove stems and seeds.
2. In a food processor combine drained chile peppers, garlic, salt and olive oil. Blend. Add remaining spices and blend to form a smooth paste.
3. Store in an airtight container. Drizzle a small amount of olive oil on top to keep fresh.

Notes

* Very spicy harissa: use a blend of cayenne, chile de arbol or cayenne with a milder chile such as ancho chiles

* Medium spiciness: use a blend of New Mexico chiles with guajillo chiles

Will keep for a month in the refrigerator.