Harissa

Name: Harissa
Ingredients: 4 cloves garlic; 3 reconstituted red chile peppers (see tips); 2 reconstituted sun-dried tomatoes; 1 1/2 tbsp (22 ml) freshly squeezed lemon juice; 1 tbsp (15 ml) sweet paprika; 2 tsp (10 ml) toasted caraway seeds (see tips); 2 tsp (10 ml) toasted coriander seeds; 1 tsp (5 ml) toasted cumin seeds; 1/2 tsp (2 ml) salt; 3 tbsp (45 ml) extra virgin olive oil

10 ingredients

3 steps

Ingredients

4 cloves garlic
3 reconstituted red chile peppers (see tips)
2 reconstituted sun-dried tomatoes
1 1/2 tbsp (22 ml) freshly squeezed lemon juice
1 tbsp (15 ml) sweet paprika
2 tsp (10 ml) toasted caraway seeds (see tips)
2 tsp (10 ml) toasted coriander seeds
1 tsp (5 ml) toasted cumin seeds
1/2 tsp (2 ml) salt
3 tbsp (45 ml) extra virgin olive oil

Directions

1

In a mini-chopper, process garlic, chiles, sun-dried tomatoes, lemon juice, paprika, caraway, coriander, cumin and salt until combined.
2

Add oil and process until smooth and blended.
3

Store, covered, in the refrigerator for up to 1 month, covering the paste with a bit of olive oil every time you use it.