Tunisian Harissa
photo by lazyme
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
1 cup
ingredients
- 4 smoked chili peppers (such as ancho or chipotle)
- 8 dried hot red chili peppers (such as New Mexico or cascabel)
- 1 tablespoon cumin seed
- 2 teaspoons coriander seeds
- 1 teaspoon caraway seed
- 8 garlic cloves
- 1⁄2 cup olive oil
- 1⁄2 teaspoon salt
directions
- Remove seeds and stems from chiles (wear gloves), cover in boiling water and set aside for 20 minutes to plump and rehydrate.
- Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. then
- Remove from heat and allow to cool transfer seeds to a blender and grind them to a powder.
- Drain chiles and add to blender with garlic, olive oil and salt; blend to a smooth paste.
- Cover and store in refrigerator for up to 2 months.
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