Harissa

By kathryns

with roasted potatoes, or Greek yoghurt, or dipping sauce (with mayo etc.). Toss with your favorite pasta, warmed chickpeas and a shower of feta and mint. Or spoon over roasted salmon and serve with couscous tossed with butter, toasted cumin seeds and cilantro. For your new favorite burger topping, spread or french fry dip, blend 2 tablespoons each harissa and ketchup with ¾ cup mayonnaise.

Ingredients

• 4 dried New Mexico chilies, stemmed, seeded and torn into rough pieces
• ½ cup neutral oil, such as canola, rice bran or grapeseed
• 6 large garlic cloves
• 1 teaspoon caraway seeds
• 1 teaspoon cumin seeds
• 1 cup drained roasted red peppers, patted dry
• ½ cup drained oil-packed sun-dried tomatoes, patted dry
• 1 tablespoon white balsamic vinegar
• Kosher salt
• Cayenne pepper

Details

Servings 1
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

In a small saucepan over medium heat, combine the chilies, oil, garlic, caraway and cumin. Cook, stirring often, until the garlic is light golden brown and the chilies are fragrant, about 5 minutes.
Step 2 of 2 Make a Paste
Carefully transfer the mixture to a food processor and add the red peppers, tomatoes, vinegar and ¾ teaspoon of salt. Process until smooth, about 3 minutes, scraping down the bowl once or twice.

Season with salt and cayenne to taste.

Serve immediately or refrigerate in an airtight container for up to 3 weeks.
Milk Street Bowtie Logo
Done!
Did you enjoy this recipe?

Share

Want more?
See More Staples