Serves 4
15 min
Harissa
Recipe GLPR2e1d58d24ea39e
A vibrant North African spice paste combining dried red chiles, garlic, and warm spices. This fiery condiment brings bold heat and complex flavor to any dish, perfect for seasoning proteins, stirring into stews, or serving alongside bread.
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Ingredients
1½ cups Hot dried red chiles, loosely packed
⅓ cup Olive oil
3 cloves Garlic cloves, minced
1 teaspoon Caraway seeds, ground
1 teaspoon Ground coriander
½ teaspoon Ground cumin
Salt, to taste
Directions
Remove the stems and seeds from the dried red chiles. Discard any debris. Break the chiles into smaller pieces to help them rehydrate evenly.
Place the chile pieces in a bowl and cover with hot water. Let them soak for 15 to 20 minutes until they are softened and pliable.
Drain the softened chiles well, discarding the soaking liquid. Pat them dry with a clean kitchen towel to remove excess moisture.
In a food processor or blender, combine the drained chiles, minced garlic, ground caraway seeds, ground coriander, and ground cumin.
Pulse the mixture until finely chopped and roughly combined. With the processor running, slowly drizzle in the olive oil until the harissa reaches a smooth, paste-like consistency.
Season the harissa with salt to taste, stirring well to incorporate. Transfer to a clean jar and store in the refrigerator.
