Harissa

Name: Harissa
Ingredients: 2 ounces dried hot red chili peppers, such as tiny New Mexican ones or cayennes; 1/2 cup extra-virgin olive oil, plus more as needed; 7 or 8 cloves garlic, peeled; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon coarse salt, or to taste

6 ingredients

6 steps

Ingredients

2 ounces dried hot red chili peppers, such as tiny New Mexican ones or cayennes
1/2 cup extra-virgin olive oil, plus more as needed
7 or 8 cloves garlic, peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon coarse salt, or to taste

Directions

1

Cut the stems from the peppers, remove half the seeds, and soak the peppers in warm water until soft; drain, and squeeze out any excess water.
2

Then grind the pepperseither as North African Jews do, in a meat grinder, or in a food processor using the steel blade with 1/4 cup of the olive oil, the garlic cloves, cumin, coriander, and salt.
3

The consistency should be that of a thick puree, and the color bright red.
4

Place in a jar, pour the remaining olive oil over the harissa, cover, and refrigerate.
5

Let sit for a few days before using, until the harissa becomes less opaque.
6

Use sparingly, because it is very hot.