Harissa

Harissa
Photo by Scott Phillips

Ingredients

  • 4 dried chiles de Arbol
  • 6 dried Anaheim or New Mexico chiles
  • lemon zest
  • 2 medium cloves garlic, minced
  • Kosher salt
  • ¾ tsp. cumin seed
  • 1 tsp. coriander seed
  • + 3 more ingredients
    • 1 tsp. caraway seed
    • 2 Tbs. extra-virgin olive oil; more as needed
    • ½ tsp. finely grated

Bring a kettle of water to a boil. Stem and seed the chiles and put them in a medium heatproof bowl. Add enough boiling water to cover the chiles and let soak until well softened, about 1 hour. Drain and squeeze out any excess water. Meanwhile, in a small skillet, lightly toast the caraway, cori...

View full recipe at Fine Cooking

Comments

Variations on Harissa

  • Harissa
    • 1/4 cup extra-virgin olive oil
    • 1/4 pound dried New Mexican chile peppers (about 15)
    • 1 teaspoon ground coriander
    • 1/2 cup water
    • +2 other ingredients
  • Harissa
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon sugar
    • 2 tablespoons no-salt-added tomato paste
    • 1/4 teaspoon ground cumin
    • +9 other ingredients


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