Harissa

By mhatkinson

Ingredients

• 1 cup red pepper flakes
• 3 tablespoons paprika
• 3 garlic cloves, minced
• 1 teaspoon ground coriander
• 3 teaspoons ground caraway
• 2 to 3 tablespoons water
• Olive oil

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil. Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months.