Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself.
Harissa
Author: Kristin
Recipe type: Condiment
Cuisine: Moroccan
Prep time:
Total time:
Serves: ½ cup
Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself.
Ingredients
- 1 ounce dried hot red chili peppers
- 1 teaspoon caraway seed
- ½ teaspoon cumin seed
- ½ teaspoon coriander seed
- 2 garlic cloves, peeled
- ¼ teaspoon salt
- 1 tablespoon water
- 4 tablespoons olive oil
Instructions
- Wear rubber gloves.
- Place the dried peppers in a bowl and pour on hot water to cover. Let soak at least 1 hour. Meanwhile, grind the spices together in a spice mill.
- Drain the peppers, pat dry with paper towels, and chop. Then grind or mash together with the garlic, spices, and salt in a spice mill or mortar and pestle until you have a thick paste. Add the water and 3 tablespoons of the olive oil, mix well, and transfer to a jar. Spoon the remaining olive oil over the top, cover tightly, and refrigerate. It keeps for months.