HARISSA PASTE

HARISSA PASTE image

Yield 1 cup

Number Of Ingredients 8

Ingredients

4 smoked chile peppers, such as ancho or chipotle
8 dried red chile peppers, such as New Mexico or cascabel
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon caraway seeds
8 cloves garlic
1/2 cup olive oil
1/2 teaspoon salt

Steps:

Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate. Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder. Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.

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