Prep 10 mins
Cook 5 mins
Rub this fiery Tunisian 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. You could also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so use sparingly to taste. From wholefoodsmarket.com The prep time does not include the 20 minutes needed to rehydrate the chiles.
- 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
- 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.
So good! My blender is broken so I used my hand-held blender stick, so it's not as smooth as it would have been using a blender. But the taste is great. Thanks Dreamer for sharing. Made for ZWT9.