Harissa

Harissa

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Dave Mathews

By
@dkmthecook

Hot and spicy but oh so typically North African

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • 10 - 12
    dried red chili peppers
  • 3 clove
    garlic minced
  • 1/2 tsp
    salt
  • 2 Tbsp
    olive oil
  • 1 tsp
    ground coriander
  • 1 tsp
    ground caraway seed
  • 1/2 tsp
    cumin

How to Make Harissa

Step-by-Step

  1. Soak the dried chilies in hot water for 45 minutes. Drain and remove stems and seeds.
    Combine chili peppers, garlic, salt, and olive oil in a food processor and blend till the big chunks are gone. Don't over do it here. This is supposed to be a paste with little bits in it not a sauce.
    Add remaining spices and blend to form a semi smooth paste.
    Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh or press a piece of plastic wrap over the top so it touches all the way around. This wonderful concoction will keep for at least a month in the refrigerator.

Printable Recipe Card

About Harissa

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: African



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