Harissa

Ingredients:

• 21 Dried New Mexico Chiles or Guajillo Chiles, or a combination of dried New Mexico Chiles and other kinds of dried chiles (not spicy)

• 6 roasted red peppers, peeled and roughly chopped

• 6 Tbsp tomato paste

• 12 large garlic cloves, peeled

• 1 Tbsp caraway seeds 

• 2 Tbsp coriander seeds

• 2 Tbsp teaspoon cumin seeds 

• 1 Tbsp teaspoon smoked paprika

• 1/2 Tbsp cayenne pepper

• Kosher salt

• Juice of 3 large lemon, about 6 tablespoon fresh lemon juice

• 6 Tbsp quality extra virgin olive oil, more for later

Preparation:

• Soak and prepare the dried chiles. Place the dried chiles in a bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.

• Toast and grind the caraway, coriander and cumin seeds (use a mortar and pestle, grinder or food processor)

• Combine all the chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground seeds (coriander, cumin, caraway), smoked paprika, cayenne, and a 1/2 tsp of kosher salt. Add fresh lemon juice.

• Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).

• Store. Transfer the harissa paste to a several small mason jars. Cover each with a very thin layer of extra virgin olive oil, then cover the jars with its lid tightly and refrigerate.

Adapted from a recipe by The Mediterranean Dish

Urban Cowgill May 2024