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Harissa
Nb persons: 0
Yield:
Preparation time: 10 minutes
Total time: 10 minutes
Source:
| Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can. For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies Ingredients: | |
| 10-12 | dried red chili peppers |
| 3 cloves | garlic, minced |
| 1/2 teaspoon | salt |
| 2 tablespoons | olive oil |
| 1 teaspoon | ground coriander |
| 1 teaspoon | ground caraway seeds |
| 1/2 teaspoon | cumin |
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
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