Harissa is a spicy North African pepper paste
Harissa is a spicy North African pepper paste and it is added to many recipes for intense heat and flavor. Commonly eaten in Tunisia harissa is a popular and standard ingredient. This harissa recipe is easy to make, with ingredients that are easy to find at your local grocery store. Replace ketchup, salsa, and hot sauce with harissa for a welcomed change of pace.
Work in a well ventilated kitchen!
Harissa
Yield: About 1/2 cup
Ingredients
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
8 dried hot red chile peppers
3 garlic cloves
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup olive oil
Directions
In a saucepan cover chiles with water then simmer over medium high heat until slightly softened, about 3 minutes. Cover and let soak for 1 hour. Drain the chiles, reserving the soaking liquid, and transfer them to a food processor and add the remaining ingredients. Puree until smooth, add the reserved chile liquid if needed. Store in an air tight container for up to one week in the refrigerator.
Tip: If your mouth is burning after eating harissa drink milk or eat yogurt. A little harissa goes a long way!
