Harissa

By Cordelia, posted 10 months ago

Photo: Cordelia

Moroccan chili paste, which upgrade any sandwich, vegetables and other dishes. Since it is hard to find a good one in a store in the USA, you should make it at home. You can use other types of dried chili depend on how spicy you like it (this version is mild).

Makes 3/4 cup

10 dry chilies ( Guajillo)
5 garlic cloves
2 tablespoons cumin
1 tablespoon chopped cilantro
Juice from 1/2 a lemon
1/4 cup extra virgin olive oil
1 teaspoon salt

Submerge the dried chilies in warm tap water for about an hour, until soft.
Get rid of ones that stay dry and do not become soft.
Break down the chilies and take out the seeds.
Put the chilies and all the rest of the ingredients except for the oil in the food processor. Grind well, but still chunky and not a complete paste.
Add the oil and mix just with few more pluses.
6. Taste for salt.
7. If the chilies are not very spicy you can add some chili flakes as well.
Good for about 3 weeks in the fridge, if covered with a bit of olive oil. Also good without the cilantro.

Comments (8)Add yours

Calamityville about 1 month ago: I just made this and I had to run it through a food mill because the pepper skins were just a bit much. I made a double batch and only used five cloves of garlic and it had plenty of garlic. I'm going use it to accompany some grill smoked sockeye salmon tonight.
dymnyno 7 months ago: On my New Year list to make this...thanks!
dymnyno 8 months ago: I can hardly wait to make your carrot recipe which includes this recipe! It sound delicious and looks beautiful!
WinnieAb 8 months ago: SO happy you posted this! Now I'll be able to make your carrots!
Cordelia 8 months ago: you are very welcome. Actually posted a while ago,but I forgot to point from the carrot recipe. Enjoy!
aargersi 8 months ago: THANK YOU for posting this! Definitly on my "to make" (for myself :-) list!!!
cheese1227 8 months ago: Excellent. So glad to have a recipe for this. Where can I get Guajillo peppers??
Cordelia 8 months ago: Actually my regular supermarket has a section of dried peppers, but if yours does not have it, try Mexican grocery stores or Asian. When I cannot find them I use other mild dried peppers. This week I used New Mexico peppers, it came out a bit more spicy. I try different ones since I cannot find the ones which are used originally, so try any that are mild, dark crimson and the bigger kinds. I hope it helps.

Harissa

Makes 3/4 cup

Comments (8)Add yours

You can post comments here after you log in.

Cooks' Rating:

You might also like this recipe:

From our shop:

Tags