Harissa is a North African condiment made from hot peppers, spices and oil. It is typically used as a condiment or as a base for soups, stews and curries.
INGREDIENTS:
1 t ea cumin seeds and coriander seeds
1/2 t caraway seeds
3 garlic cloves
6 dried pasilla or ancho chilis, stemmed and seeded
2 large red bell peppers, roasted, peeled and seeded, coarsely chopped
Extra-virgin olive oil
1 t freshly ground black pepper
1/2 t salt, or to taste
2 T chopped cilantro or mint leaves
METHOD
Place dried peppers in a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Drain, reserving liquid. Place hydrated peppers in the food processor.
Dry roast the spices in a pan until they are fragrant, about 2-3 minutes, cool and add to food processor. Add all remaining ingredients and process to form a paste while drizzling in olive oil adding a bit of the reserved pepper liquid for the proper consistency.
Store in a jar with a little oil over the top.
