Description
Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.
Ingredients
- 3 ½ ounces large dried red chili peppers
- 5 tablespoons extra-virgin olive oil, or more as desired
- 4 large cloves garlic, coarsely chopped
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 1 ½ teaspoons salt, or more to taste
Instructions
- Break up chile peppers. Remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.
- Place chile peppers in a heatproof bowl and cover with boiling water. Let soak until softened
- 15 to 20 minutes. Drain well
- then dab dry with paper towels.
- Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale
- about 3 minutes. Let cool
- then transfer to the food processor together along with chile peppers.
- Toast caraway seeds
- cumin seeds
- and coriander seeds in the skillet over medium-low heat until fragrant
- 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil
- scraping down the sides of the food processor as needed. Season with salt.
- Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won’t dry out. Seal and refrigerate.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 16