Fiery Tunisian Harrisa

“Try rubbing this 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. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste. Enjoy!”
READY IN:
35mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
  2. 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. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
  3. Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.

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