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harissa

Traditional Harissa

Prep Time 15 minutes
Total Time 15 minutes
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Servings

1 Servings

Ingredients

  • 2 peppers chili or jalapeno Can use habenero if you want it spicy!
  • 8 dried peppers. Guajilo new mexico, chile, or any other pepper
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 4 teaspoons olive oil
  • 1 1/2 teaspoon salt
  • 5 cloves of garlic
  • Juice of 1 lemon

Instructions

  • Place dried chiles into a bowl of boiling water for 20 minutes. This softens and re-hydrates the chiles.
  • Toast the spices in a non-stick pan over medium heat. Constantly moving the pan. When you smell the spices, after 4 minutes, take off heat and grind the spices.
  • Puree the now hydrated chiles and the fresh peppers.  Add in the remaining ingredients. Puree until a smooth paste forms.
  • Place harissa into a small jar and cover with olive oil. Can keep in refrigerator for up to three weeks.