California Harissa
- Ready In:
- 48mins
- Ingredients:
- 9
- Yields:
-
1 1/4 cups
ingredients
- 4 ounces dried guajillo chilies or 4 ounces new mexico peppers
- 1 head garlic
- 2 teaspoons caraway seeds
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1 teaspoon dried mint
- 1 1⁄2 teaspoons salt
- 2 tablespoons olive oil
- 1 Mexican lime (Limon)
directions
- Remove the stems and the seeds from the chiles, and pan roast them on very high heat in batches, a couple minutes each.
- Place the chiles in a large bowl and cover them with boiling water, allowing them to sit for at least 40 minutes.
- Dry roast the caraway, coriander, and cumin until the seeds begin to pop and the mixture becomes very fragrant. Transfer them to a mortar and pestle or a spice mill with the mint, and grind to a powder.
- Coarsely chop the soaked chiles and the garlic, then transfer to a food processor with the spices, salt, oil, and the juice of the limon. Process until you have a smooth paste.
- Store the harissa in a glass jar, covered with oil, for up to 12 weeks.
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