A spicy condiment from the Middle East that adds flavour and heat to any dish you may add it to - needed in every international kitchen!
10-12 dried red chili peppers, (weight about 50g)
1 teaspoon whole coriander
1 teaspoon whole cumin
7 to 8 mint leaves
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons olive oil
4 tablespoons white vinegar,
1 teaspoon sugar(optional)
additional olive to top
- 1. Lightly roast chilies on a pan.
- 2. Soak the dried chilies in hot water for 30 minutes to an hour, until they are soft.
- 3. While chilies are soaking, lightly roast cumin and coriander in a pan on low to medium heat. Keep moving spices as they roast so they don’t burn. This should only take a minute or two. You want a golden color, not deep brown.
- 4. Grind cooled spices in a coffee grinder, a spice grinder or us a mortar and pestle until spices are powdered.
- 5. Combine spices with salt and garlic in food processor and process for a minute.
- 6. Drain chilies and save water. Carefully remove stems and seeds (you may want to wear gloves for this, or just wash thoroughly after.
- 7. Add chilies, olive oil, vinegar and sugar (if using) to food processor. Blend. Add a tablespoon of reserve liquid if paste is to thick.
- 8. Blend for 1-2 minutes until you get a smooth thick paste. I like the consistency similar to tomato paste.
- 9. Pour into a clean jar, cover harissa with about 2 millimeters of olive oil, and refrigerate.
Makes one 200g jar.
Chilies, spices, salt and olive oil and vinegar are all necessary.I like to add sugaras sometimes there is a bitterness that creeps in with roasted chilies. I used Indian Kashmiri chilies, which are high in color and low in heat, but you can use any chilies. If using sweet chilies, add ¼ teaspoon red chili powder for added heat. I prefer white vinegar, as it doesn’t take away from the spice flavors, but you can use any vinegar or even lemon juice if you prefer.