A Moroccan condiment of red chiles, usually very spicy, this version cuts the heat with roasted red pepper and can be used to add a medium spice to chummus or with chicken or even eaten on its own.
Harissa
Servings
Ingredients
- 1 roasted red pepper from jar or homemade
- 10 dried red chile peppers like guajillos, soaked in water for at least an hour
- 3 garlic cloves
- ½ teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon extra virgin olive oil
Instructions
- Remove stems and seeds from peppers.
- Place all ingredients in a food processor and pulse until pureed. Enjoy in place of ketchup as a spicy condiment.
This is a great recipe. I like my harissa with a bit more heat, so I kept some additional seeds from the chilies, but other than that I kept the recipe the same. I served it with a Moroccan chicken dish at a dinner party. I expected to have some left over, but the guests liked it so much they cleaned out the entire bowl! I’m doubling the recipe next time I make it. 🙂
I don’t know about the jarred and how spicy they are. It is a flexible recipe so it is worth a shot. Many dried hot peppers don’t need hashgacha so they are easy to find – see this http://www.crcweb.org/kosher_articles/peppers.php
where can you get dried red chile peppers? Can you use the hot cherry pepper slices from the jar instead?
Hmmm, caraway, I never have used that in anything, might have to try it. About the heat it just depends on your preference, I like that I can eat more of this, but obviously to each his own, my husband likes it spicier too.
Two things, first, I learned to make harissa with a pinch of caraway. And two, why cut the heat? I say turn it up with a couple of red habaneros or scotch bonnets! Ummm, tasty! ;0)