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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Try rubbing this chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste. Enjoy! Ingredients:
4 smoked chili peppers, such as ancho or chipotle |
8 dried hot red chili peppers, such as new mexico or cascabel |
1 tablespoon cumin seed |
2 teaspoons coriander seeds |
1 teaspoon caraway seed |
8 garlic cloves |
1/2 cup olive oil |
1/2 teaspoon salt |
Directions:
1. Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
2. Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
3. Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.
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