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Harissa
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Prep Time:
10 minutes
10 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
30 minutes
30 minutes
Homemade harissa sauce: Spicy, flavorful, and better than store-bought.
Ingredients:
- 3.5 ounces dried red chile 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
- 0.5 teaspoon coriander seeds
- 1.5 teaspoons salt, or more to taste
Instructions:
- Prepare the chile peppers by breaking them up, removing the stems and seeds, and discarding them. Consider wearing disposable gloves if handling medium-hot or hot peppers.
- Place chile peppers in a bowl and cover with boiling water. Allow to soak for 15 to 20 minutes until softened. Drain and pat dry with paper towels.
- In a small skillet, gently warm 1 tablespoon of olive oil over low heat. Cook garlic until soft (but not browned) for about 3 minutes. Allow to cool before adding to the food processor with chile peppers.
- In a skillet over medium-low heat, toast caraway seeds, cumin seeds, and coriander seeds until fragrant, for about 2 to 3 minutes. Crush the toasted seeds in a mortar, then add them to the food processor. While processing, gradually pour in the remaining olive oil and scrape down the sides as needed. Season the mixture with salt.
- Transfer the harissa into a clean glass jar, ensuring the top is flat. Pour in sufficient olive oil to cover the surface and prevent drying out. Seal the jar tightly and refrigerate.