Harisa/Harissa Recipe

Harisa/Harissa Notes

This personal favorite has replaced salsa and ketchup. It flavors rices, pasta sauces, even substitutes for mayonnaise on a sandwich. Try mixing a dash with your favorite mustard for an extra zing.

Ingredients

• 10-12 dried chilies
• 3 cloves garlic
• 1/2 teaspoon salt
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway
• 1/2 teaspoon ground cumin

Serves / Yields

1 1/2cups

Preparation Instructions

Soak the chilies in hot water until softened. Drain. Remove the stems and seeds. Put chilies, water, salt and garlic in a food processor and puree until well chopped. Add the remaining spices and puree until smooth.

Helpful Hints

Try different chilies for different heat levels. You may use mortar and pestle if you don't have a food processor. Store in a glass jar with a layer of olive oil on top. It will keep, covered, for up to a month. If olive oil gets too thin on top, add some more.

Credit

This recipe was provided by Mary Schubert from Summit.

Cuisines, Courses and Ingredients

• African, Condiment, Middle Eastern, Sauce

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