Homemade Harissa and Ways to Use

By lorik

Ingredients

• 4 DRIED NEW MEXICO CHILIES, STEMMED, SEEDED AND TORN INTO ROUGH PIECES
• 1/2 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
• 1/2 CUP DRAINED OIL-PACKED SUN-DRIED TOMATOES, PATTED DRY
• 1 TABLESPOON WHITE BALSAMIC VINEGAR
• KOSHER SALT
• CAYENNE PEPPER

Details

Servings 2
Adapted from 177milkstreet.com

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.

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.

Tip: Rather than toast and rehydrate dried chilies, fry them in oil; it softens them and better draws out their oil-soluble flavors.

Harissa-Cilantro Vinaigrette:
2 TABLESPOONS LEMON JUICE
1 TABLESPOON HARISSA
1 TABLESPOON WATER
2 TEASPOONS HONEY
KOSHER SALT
5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
GROUND BLACK PEPPER
2 TABLESPOONS MINCED FRESH CILANTRO

In a bowl, whisk together the lemon juice, harissa, water, honey and ¼ teaspoon of salt. Add the oil and whisk until emulsified. Season with additional salt and pepper, then stir in the cilantro.

Spicy Harissa Dipping Sauce:
¾ CUP MAYONNAISE
2 TABLESPOONS HARISSA
2 TABLESPOONS KETCHUP
HOT SAUCE

In a bowl, stir together the mayonnaise, harissa and ketchup until smooth. Season the mixture with hot sauce, to taste.

Greek Yogurt-Harissa Dip:
2 CUPS WHOLE-MILK GREEK-STYLE YOGURT
3 TABLESPOONS HARISSA
2 TABLESPOONS CHOPPED FRESH PARSLEY, MINT OR A COMBINATION
1 TEASPOON WHITE SUGAR
KOSHER SALT AND GROUND BLACK PEPPER

In a bowl, stir together the yogurt, harissa, herbs and sugar until smooth. Season with salt and pepper.