Hot and spicy and oh so good. Harissa, the Moroccan spicy condiment that is starting to pop up on shelves is easy to make and goes well on everything.
- Prep Time
- 1 cup ServingsServings
- 2 peppers (chili or jalapeno) Can use habenero if you want it spicy!
- 8 dried peppers. Guajilo, new mexico, chile, or any other pepper
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 4 teaspoons olive oil
- 1 1/2 teaspoon salt
- 5 cloves of garlic
- Juice of 1 lemon
- Place dried chiles into a bowl of boiling water for 20 minutes. This softens and re-hydrates the chiles.
- Toast the spices in a non-stick pan over medium heat. Constantly moving the pan. When you smell the spices, after 4 minutes, take off heat and grind the spices.
- Puree the now hydrated chiles and the fresh peppers. Add in the remaining ingredients. Puree until a smooth paste forms.
- Place harissa into a small jar and cover with olive oil. Can keep in refrigerator for up to three weeks.