Harissa (Tunisian Chili Paste)
  • 16 dried red chilies (New Mexico and guaijillo chilies work well), seeded and stemmed
  • 1⁄4 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 3 cloves garlic
  • 2 tablespoons lemon juice
  1. Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder and grind them to a fine powder.
  2. Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smoth paste. Add more olive oil if it’s too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about ¼ inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep up to 3 weeks.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/harissa-tunisian-chile-paste/