Harissa - Mediterranean Fresh

By Unblond1

Ingredients

• 4 small, dried ancho chilies or 1 - 2 tablespoons ancho chili powder
• 5 cloves garlic, minced
• 2 tablespoons tomato paste OR
• 1/4 cup pureed oil-packed, sun-dried tomatoes
• 3 - 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 2 teaspoons ground coriander, toasted
• 1 teaspoon ground caraway, toasted
• 1 teaspoon ground cumin, toasted
• 1/2 teaspoon cayenne, plus more to taste
• few drops fresh lemon juice

Details

Servings 16

Preparation

Step 1

If you are using dried anchos, remove the stems and seeds and discard, then cover the peppers with boiling water and let stand until softened, about 10 minutes. Drain well and grind in a mini food processor.

When you have ancho powder, grind it with the garlic, tomato paste, olive oil, salt and spices. Add a drop or two of lemon juice.

Pack into a glass jar and float a thin film of olive oil on the top.

Will keep in the fridge for about a month.