Harissa

By garciamoss

Ingredients

• 10-12 dried red chili peppers
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Details

Adapted from mideastfood.about.com

Preparation

Step 1

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.