Harissa

Name: Harissa
Ingredients: 2 ounces dried guajillo chilies, or a combination of guajillos and other hot dried chilies, like Japanese chilies or chiles de arbol; 2 ounces dried Anaheim or pasilla chilies; 4 garlic cloves, green shoots removed; 3/4 teaspoon caraway seeds, ground; 1/2 teaspoon coriander seeds, ground; 1 1/2 teaspoons salt; 3 tablespoons olive oil, plus additional for topping

7 ingredients

16 steps

Ingredients

2 ounces dried guajillo chilies, or a combination of guajillos and other hot dried chilies, like Japanese chilies or chiles de arbol
2 ounces dried Anaheim or pasilla chilies
4 garlic cloves, green shoots removed
3/4 teaspoon caraway seeds, ground
1/2 teaspoon coriander seeds, ground
1 1/2 teaspoons salt
3 tablespoons olive oil, plus additional for topping

Directions

1

Wear rubber gloves to seed the chilies.
2

Take the stems off and remove the seeds.
3

Place in a bowl and cover with hot or boiling water.
4

Place a small plate or a lid over the chilies to keep them submerged in the water.
5

Soak for 1 hour, and drain.
6

Turn on a food processor fitted with the steel blade and drop in the garlic.
7

When it is all chopped and adhering to the sides of the bowl, stop the machine and scrape down.
8

Add the drained chilies, the spices and the salt.
9

Process until everything is chopped.
10

Stop the machine and scrape down the sides.
11

Turn on again, and with the machine running add 2 tablespoons water and the olive oil.
12

Process until the mixture is smooth, stopping to scrape down the sides if necessary.
13

Transfer the sauce to a jar.
14

Wipe the inside edges of the jar with a paper towel, then pour on a film of olive oil to cover the harissa.
15

Top with a lid and refrigerate.
16

The harissa will keep for 6 weeks in the refrigerator if you top it up with olive oil after each use.