Garlicky Harissa

8 ingredients
4 steps

Ingredients

  • 8 dried guajillo chiles (about 2 ounces), seeds removed
  • 2 chiles de arbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon cumin seeds
  • 2 garlic cloves, finely grated
  • 1 cup olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • Kosher salt
  • A spice mill or a mortar and pestle

Directions

  1. 1
    Place guajillo chiles and chiles de arbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40-45 minutes; drain.
  2. 2
    Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  3. 3
    Drain chiles; transfer to a blender and puree, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.
  4. 4
    Harissa can be made 1 week ahead. Cover and chill.

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