Harissa
"A spicy North African condiment. This is the most flavourful - and authentic - version I've ever come across. Note that the 1 hour prep time is the soaking time for the chilies. After they're soaked, this comes together in a flash."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
20 oz.
ingredients
- 4 ounces dried red chilies, stems removed
- 1 tablespoon dried mint
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground caraway
- 10 garlic cloves
- 1⁄2 cup olive oil
- 1⁄2 teaspoon salt
directions
- Roughly chop the chillies and cover with boiling water. Let soak for 1 hour.
- Drain the chilies. Place the chilies and all other ingredients in a food processor and buzz until the mixture forms a thick paste. Scrape down the sides of the food processor as needed.
- Spoon the paste into clean jar, cover with a thin layer of olive oil and seal. This will keep in the fridge for 6 months.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
