Harissa

Name: Harissa
Ingredients: 4 oz dried chipotle peppers; 2 oz dried ancho peppers; 2 oz dried chile de arbol peppers; 1 tsp toasted caraway seeds; 1 tsp toasted coriander seeds; 1/2 tsp toasted cumin seeds; 1/2 c extra virgin olive oil; 10 garlic cloves; salt; granulated sugar; lemon juice

11 ingredients

9 steps

Ingredients

4 oz dried chipotle peppers
2 oz dried ancho peppers
2 oz dried chile de arbol peppers
1 tsp toasted caraway seeds
1 tsp toasted coriander seeds
1/2 tsp toasted cumin seeds
1/2 c extra virgin olive oil
10 garlic cloves
salt
granulated sugar
lemon juice

Directions

1

Preheat oven to 350.
2

Bring a pot of water to boil.
3

Briefly toast the chiles in the oven.
4

Remove the seeds and stems and discard.
5

Pour the boiling water over the chiles, cover, and let sit for 20 minutes.
6

Finely grind the toasted caraway, coriander, and cumin seeds.
7

Puree the chiles, spices, olive oil, and garlic, sing just enough soaking liquid so that the resulting puree is smooth.
8

Season with salt, sugar, and lemon juice.
9

Can be stored in the refrigerator.