Harissa
Harissa from a tube is very good, but homemade harissa is a world apart. Velvety smooth and way more lively than the tube stuff, it has gorgeous depth of flavor. In 2022, UNESCO granted harissa from Tunisia a place on its “intangible cultural heritage” list.
Covered with a layer of olive oil, it will keep for at least a couple of months in the fridge. A jar of homemade harissa also makes a great gift.
READ: How to make your own Tunisian-style harissa — and why you’ll be thrilled you did
Makes about 250 ml / 1 cup.
Ingredients
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons coriander seeds
50 g / 2 ounces guajillo chiles
50 g/ 2 ounces California chiles
5 garlic cloves, peeled
1 teaspoon sea salt
2 tablespoons olive oil, plus additional to cover
Instructions
1. In a mortar using a pestle, or in a spice grinder, grind the caraway and coriander seeds till they’re a fine powder. Set aside.
2. Use scissors or a paring knife to slit open the chiles, then remove and discard the stems and shake out and discard all the seeds. Rinse the chiles, put them in a large bowl and pour enough boiling water on them to cover. Weigh them down with a small plate, if necessary to keep them submerged. Let them soak about 30 minutes, till they’re softened. Drain them, saving some of the soaking water in case you need it to thin the paste.
3. Place the drained chiles in the bowl of a food processor or powerful blender, along with the garlic cloves, ground caraway and coriander seeds, salt and olive oil, and process or blend to a smooth paste. Add a little soaking water and/or more olive oil to get the right consistency. Taste and add a little more salt, if necessary. (You want it delicious eaten straight.)
4. Use what you need right away; transfer the rest to a clean jar, top off with more olive oil to cover, cover with lid and refrigerate. Each time you use it, be sure to completely cover with olive oil again. It will keep for at least a couple of months this way.
Harissa
Ingredients
- 1 1/2 teaspoons caraway seeds
- 1 1/2 teaspoons coriander seeds
- 50 g / 2 ounces guajillo chiles
- 50 g/ 2 ounces California chiles
- 5 garlic cloves, peeled
- 1 teaspoon sea salt
- 2 tablespoons olive oil, plus additional to cover
Instructions
- In a mortar using a pestle, or in a spice grinder, grind the caraway and coriander seeds till they’re a fine powder. Set aside.
- Use scissors or a paring knife to slit open the chiles, then remove and discard the stems and shake out and discard all the seeds. Rinse the chiles, put them in a large bowl and pour enough boiling water on them to cover. Weigh them down with a small plate, if necessary to keep them submerged. Let them soak about 30 minutes, till they’re softened. Drain them, saving some of the soaking water in case you need it to thin the paste.
- Place the drained chiles in the bowl of a food processor or powerful blender, along with the garlic cloves, ground caraway and coriander seeds, salt and olive oil, and process or blend to a smooth paste. Add a little soaking water and/or more olive oil to get the right consistency. Taste and add a little more salt, if necessary. (You want it delicious eaten straight.)
- Use what you need right away; transfer the rest to a clean jar, top off with more olive oil to cover, cover with lid and refrigerate. Each time you use it, be sure to completely cover with olive oil again. It will keep for at least a couple of months this way.