California Harissa

Name: California Harissa
Ingredients: 4 ounces dried guajillo chilies or 4 ounces new mexico peppers; 1 head garlic; 2 teaspoons caraway seeds; 2 teaspoons coriander seeds; 1 teaspoon cumin seed; 1 teaspoon dried mint; 1 12 teaspoons salt; 2 tablespoons olive oil; 1 Mexican lime (Limon)

9 ingredients

7 steps

Ingredients

4 ounces dried guajillo chilies or 4 ounces new mexico peppers
1 head garlic
2 teaspoons caraway seeds
2 teaspoons coriander seeds
1 teaspoon cumin seed
1 teaspoon dried mint
1 12 teaspoons salt
2 tablespoons olive oil
1 Mexican lime (Limon)

Directions

1

Remove the stems and the seeds from the chiles, and pan roast them on very high heat in batches, a couple minutes each.
2

Place the chiles in a large bowl and cover them with boiling water, allowing them to sit for at least 40 minutes.
3

Dry roast the caraway, coriander, and cumin until the seeds begin to pop and the mixture becomes very fragrant.
4

Transfer them to a mortar and pestle or a spice mill with the mint, and grind to a powder.
5

Coarsely chop the soaked chiles and the garlic, then transfer to a food processor with the spices, salt, oil, and the juice of the limon.
6

Process until you have a smooth paste.
7

Store the harissa in a glass jar, covered with oil, for up to 12 weeks.