Harissa

Ignite your culinary adventures with this vibrant North African harissa, a fiery blend of dried chilies, garlic, and spices. Perfect for adding depth to weeknight dinners or elevating your favorite dishes with a spicy kick.

• 10 dried chili peppers dried red chili peppers
• 2 cloves garlic
• 1 tablespoon caraway seeds
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 tablespoon lemon juice

Method

1. 1

   Soak the dried red chili peppers in warm water for about 15 minutes until they become soft.

2. 2

   In a dry skillet, toast the caraway seeds, coriander seeds, and cumin seeds over medium heat for 2-3 minutes until fragrant.

3. 3

   Remove the seeds from the skillet and let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle.

4. 4

   Drain the soaked chili peppers and place them in a blender along with the garlic, ground spices, olive oil, salt, and lemon juice.

5. 5

   Blend until you achieve a smooth paste, adjusting the oil for desired consistency.

6. 6

   Taste and adjust salt or lemon juice as needed.

7. 7

   Transfer the harissa to a jar and store it in the refrigerator. It can keep for several weeks.

8. 8

   Use harissa as a condiment, marinade, or flavoring for soups, stews, and grilled meats.