HARISSA

By grinder

Harissa Is A Thick Paste Commonly Used In North African Cooking That Is Made From Dried Chiles And Various Whole Spices. It’s Incredibly Versatile And It Can Be Used To Add BIG Flavor To Any Number Of Foods. It’s Great On Roasted Vegetables Or Grilled Meats. It Makes A Perfect Sandwich Spread. It Can Be Stirred Into Grains, Mashed Potatoes Or Hummus. You Catch My Drift. Essentially, Anywhere You Want To Add A Boost Of Flavor, Harissa Will Do The Job. Don’t Be Scared Off By The Color. It May Look Intimidating, But It’s Actually Not THAT Spicy. It’s Got A Kick, But It Won’t Set Your Mouth On Fire. That Being Said, If You Want More Spice Or A Slightly Different Flavor Profile, Feel Free To Customize {Harissa Recipes Do Vary Slightly Depending On Regional Preferences} A Jar Of This Homemade Harissa Paste Would Make A Great Gift For The Chef In Your Life!

Ingredients

• 3 oz. dried Mexican Chilies
• 1 teaspoon caraway seeds
• 3/4 teaspoon coriander seeds
• 3/4 teaspoon cumin seeds
• 1 teaspoon fresh mint leaves
• 1.25 teaspoon kosher salt
• 5 garlic cloves
• 1 lemon, juice of
• 3-5 tablespoons extra-virgin olive oil

Details

Adapted from floatingkitchen.net

Preparation

Step 1

Remove and discard the stems and the seeds from the chiles. The easiest way to do this is with your hands. The stems should just snap right off and the seeds will easily shake out. Place chiles in a medium bowl and cover with boiling water. Let soak about 30 minutes.
Toast te caraway, coriander and cumin seeds in a small dry skillet over med-heat, about 2-4 minutes or until they become fragrant, stirring frequently to prevent them from burning. Remove from heat and set aside to cool. Once cooled, grind the toasted seeds along with the mint in a spice/coffee grinder or with a mortar and pestle.
Drain the soaked chiles. Place in bowl of food processor with the blade attachment along with the ground spices, salt, garlic cloves, lemon juice and 3 tablespoons of olive oil. Process until a smooth, thick paste forms, scraping down the sides of the bowl as needed. It will take a couple minutes, so be patient. You can also add another tablespoon of olive oil to keep things moving. Transfer the paste to a small, seal-able jar. Drizzle a thin layer of olive oil over the surface. Seal the jar and transfer it to your refrigerator. The harissa will keep up to a month. As you use the harissa, add a fresh layer of olive oil to keep the surface covered.