Harissa
Prep time
15 mins
Total time
15 mins
Recipe By:
Sheila McDuffie
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
Soak chilies in cold water for 15 minutes.
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.
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/
3.2.2807