Spicy Harissa

By anonsouthernbell

Stir a 1/4 tea into a large owl of hummus.

Harissa lasts for a long time if stored properly. Place it in a sealed jar and top it off with olive oil every time you use it to create an air-lock film above the Harissa and always use a clean spoon when dipping into the sauce.

Ingredients

• 8 garlic cloves, unpeeled
• 4 oz dried red chiles
• 1 tabl coriander seeds
• 1 1/2 tea cumin seeds
• 1 1/2 c water
• 1 c extra-virgin olive oil
• 1 tea kosher salt

Details

Servings 1

Preparation

Step 1

Preheat your broiler to high. Place the garlic in a baking sheet and roast until all of its sides are deep brown, turning often, about 10-15 minutes. Remove the garlic from the over. Once cool, peel and set aside.

Place the chiles, coriander seeds and cumin seeds in a medium saucepan over medium-hihg heat and toast for 5 minutes (turn your hood fan on if you are sensitive to chiles; they get smoky). Add the water and cook for 2 minutes. Cover, turn off the heat, and let the chiles soak for 20 minutes.

Strain the chiles and place them in a food processor with the peeled garlic, oil and salt. Puree until well blended and smooth. Transfer to a covered plastic container. As long as you replenish the olive oil occasionally so that there is always a thin layer on top, Harissa will keep for many weeks and even months.