Harissa
 
Prep time
Total time
 
Recipe By:
Cuisine: Moroccan
Serves: 8 tablespoons
Ingredients
  • 8 large, dried chilies such as New Mexico or Ancho
  • 3 cloves garlic
  • ½ teaspoon salt
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander, ground
  • ½ tsp caraway seeds, ground
  • Olive oil to cover
Instructions
  1. Soak chilies in cold water for 15 minutes.
  2. Mash garlic with salt and then add the garlic paste, drained chilies, cumin, coriander and caraway to a small food processor and grind to a paste.
  3. Place in a jar and cover with olive oil. Harissa will keep in the fridge for up to 1 week.
Notes
For a deeper, toasty flavor, first dry roast the hot peppers, cumin, coriander, and caraway, until fragrant. Then follow the instructions as directed.
Recipe by The Gardener Cook at https://www.thegardenercook.com/moroccan-preserved-lemon-harissa-and-ras-el-hanout/