Harissa mix, Moroccan inspired
It is usually available in small tins or tubes, but you can easily make your own, adjusting the flavours and heat. You can also eliminate the garlic, if you prefer.
Ingredients:
- 10 dried red chili peppers
- 3 garlic cloves
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions:
1. Begin by removing the stems and seeds from the dried red chili peppers. Place them in a bowl and cover with boiling water. Let them soak for about 30 minutes until they soften.
2. In the meantime, heat a dry skillet over medium heat and toast the coriander seeds, cumin seeds, and caraway seeds. Toast them for a few minutes until fragrant. Remove from heat and let them cool.
3. Drain the chili peppers and add them to a food processor along with the toasted seeds, garlic cloves, salt, olive oil, and lemon juice. For harissa, pesto, or tapenade, a mini food processor works best, for smaller quantities.
4. Process the mixture until it forms a smooth paste. You may need to scrape down the sides of the food processor bowl a few times to ensure everything is well blended.
5. Taste the Harissa and adjust the seasoning if necessary. If you like it spicier, you can add some additional chili peppers.
6. Transfer the Harissa to a clean jar and store it in the refrigerator. It will keep for several weeks.
Comments