Recipe Category
A mild version of a delicious condiment! Adapted from the Spruce Eats.
Preparation time
10Minutes
Cooking Time
20Minutes
Number of Servings
6
Difficulty
Easy
Ingredients
10 to 12 dried mild red chili peppers (or 7-8 dried, large New Mexico chili peppers)
3 cloves garlic (minced)
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Recipe Steps
Soak the dried chilies in hot water for 30 minutes.
Drain and remove the stems and seeds.
In a food processor, combine the chili peppers, garlic, salt, and olive oil. Process until blended.
Add the remaining spices and blend to form a smooth paste.
Transfer to an airtight container. Drizzle a small amount of olive oil on top to keep the harissa fresh. It will keep for a month in the refrigerator.
Variation-use whole coriander, caraway, and cumin seeds. Toast first in a skillet and then grind in a spice grinder before adding to recipe. Add a pinch or two of smoked paprika for a smokier flavor.