Recipe by Nif
Try rubbing this chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste. Enjoy!
Top Review by cookiedog
OH WoW!!! I've never had Harrisa before (that I know of!) and what a nice surprise. I subbed a tsp. of cumin powder instead of the cumin seeds - not sure if that was the equivalency but it sure seemed to work. I've been licking my spoons on this one-It starts off mild and then the flavor just blooms in your mouth. I can't wait to make it in a recipe.
- 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 See How It's Made
- Remove seeds and stems from chiles. 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. 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 keep in refrigerator for up to 2 months.