Cookstr.com

Harissa

Updated February 23, 2016

Cookbook

The Spice Bible

Published by Stewart, Tabori & Chang

This image courtesy of Joseph DeLeo

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Equipmentfood processor

Five Ingredients or LessYes

Taste and Texturegarlicky, hot & spicy, sharp, spiced

Type of DishCondiments

Ingredients

  • 4½ ounces dried small red chilies, stems removed
  • 1 tablespoon dried mint
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 10 garlic cloves, chopped
  • ½ cup olive oil, plus extra to cover

Instructions

  1. Cover the chilies with boiling water and soak for 10 minutes. Drain and roughly chop. Put them in a food processor and add the mint, coriander, cumin, garlic, 1 tablespoon of the olive oil, and ½ teaspoon salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds. With the motor running, gradually add the remaining oil, scraping down the side of the bowl when necessary.

  2. Spoon the paste into a very clean, warm jar; cover with a thin layer of olive oil and seal. Harissa will keep in the refrigerator for up to 1 month.

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