Harissa

Ingredients

• 6 dried ancho chiles, seeded and cores removed

• 1/3 cup tomato paste

• 1/2 teaspoon whole cumin seeds

• 1 clove garlic, chopped

• 1 teaspoon smoked paprika

• 2 teaspoons chili garlic paste

• 1 teaspoon sherry vinegar

• 1/2 cup extra virgin olive oil

• 1/2 fresh lemon

• Salt and freshly ground black pepper

Instructions

Heat a large non-stick pan over a high heat for a minute. Add the chiles and dry toast them on both sides until they are blistered. Because the chilies are already a very deep red, watch carefully for signs of blistering, but do not allow to burn. Remove the pan from the heat. Place the chiles in a bowl and cover with boiling water, allow to rest covered for 15 minutes.Return the pan to the stove and add the tomato paste, cooking over a medium heat, about 3 minutes until the paste is slightly darkened, absorbing the chili essence. Meanwhile, toast the cumin seeds in a small pan over a medium heat until lightly toasted and fragrant. Pound to a coarse grind in a mortar and pestle.

Drain the chiles, place in a food processor along with the garlic, tomato paste, smoked paprika, cumin, chili garlic paste, vinegar, 1 teaspoon salt and a generous pinch of black pepper. Puree until smooth. With the motor running, add the olive oil a small stream and blend until emulsified. Add the juice of 1/2 lemon. Taste and adjust seasoning.

Place in a tightly covered jar, topping with a thin layer of olive oil after each use, store in the refrigerator for up to 2 weeks.

Recipe Courtesy of Bijouxs 2014

Urban Cowgill 2014 (Updated October 2023)