Harissa

Algeria’s spicy red chili paste is usually used a seasoning in couscous, soups, sandwiches or as a condiment with meats. It is available in cans or jars in most Middle Eastern markets and gourmet food stores. It is also very easy to make at home following this simple recipe.

Yield: 1 cup
Prep Time: 60 min
Cook Time: --

Ingredients

• Ancho chiles – 5 (dried)
• Auajilo chiles – 5 (dried)
• Cayenne pepper – 1-2 tablespoonsGarlic – 2 cloves
• Ground cumin – 1-2 tablespoons
• Ground caraway – 1 tablespoon
• Ground coriander – 1 tablespoons
• Salt – 2 teaspoons
• Olive oil – 1/2 cup

Directions

1. Put 5 dried ancho chiles and 5 dried guajillo chiles in a large bowl. Add enough boiling water to cover chiles. Let it soak until chiles are soft, about 45 minutes to an hour.
2. Add the cumin, caraway, coriander and salt.
3. Drain the chiles and transfer to a food processor. Add the garlic cloves and process until smooth.
4. Strain the puree through a fine-mesh strainer to a medium bowl.

Will keep fresh for 2-3 months if refrigerated.