Harissa Paste
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 Cup
ingredients
- 2 ounces mildly hot dried chilies (eg Guajillo)
- 2 ounces mild dried chilies (eg Anaheim)
- 5 cloves garlic, peeled
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon freshly ground caraway seed
- 1⁄4 teaspoon freshly ground coriander seed
- 1 1⁄2 teaspoons salt
- extra virgin olive oil, for topping off
directions
- Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour.
- Drain and remove the stems and seeds.
- Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.
- Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt.
- Store in a jar and top off, covering the surface of the paste with a layer of olive oil.
- Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.
- Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis.
- Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.
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RECIPE SUBMITTED BY
<p>Live in Brisbane, Australia. Cook for relaxation and fun. Love spending a day in the kitchen with a bottle of red wine to sip - brings out the creativity. My wife enjoys watching the kitchen become a challenge to clean up!</p>