Harissa
(from Cera82v’s recipe box)
There are many variations on this condiment, and although it’s available commercially, it’s easy to prepare and will keep for many weeks in the refrigerator, so why not prepare it fresh? It’s commonly served with couscous, vegetable and meat tagines, and grilled foods, and is also used to flavor soups and egg dishes.
Source: The Spicy Food Lover's Bible
Categories: Condiments
Ingredients
- 7 dried red New Mexican chiles, stems and seeds removed; or substitute 5 small hot chiles like piquins
- 1 Tablespoon ground paprika
- 2 Tablespoons olive oil
- 5 cloves garlic
- 1 teaspoon cumin seeds; or substitute 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon caraway seeds
- 2 tablespoons lemon juice, preferably fresh
- 1 tablespoon chopped fresh mint
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Directions
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Place the chiles in a bowl and cover them with very hot water. Allow the chiles to steep for 15 to 20 minutes to soften. Drain the chiles and discard the water.
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Place all the ingredients, except oil, in a blender or food processor and puree until smooth. With the motor running, add the oil in a steady stream to form a thick sauce.
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This sauce may be stored, covered in the refrigerator for up to 3 weeks. Be sure to cover the top with a couple of drops of oil to prevent the harissa from turning brown.