Harissa recipe
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Ingredients
- 3 ½ ounces large dried red chili 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 ½ teaspoon coriander seeds 1 ½ teaspoons salt, or more to taste
Nutrition Info
- 61 caloriescarbohydrate: 4.9 gcholesterol: : -fat: 4.6 gfiber: 1.9 gprotein: 0.8 gsaturatedFat: 0.6 gservingSize: -sodium: 224.1 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Harissa
Directions
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Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.