by MissGinsu
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my 7 recipes »
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MissGinsu's Notes:
Expand3/4 cups canned chipotle chilies in sauce Ask a question about this ingredient
2-3 garlic cloves Ask a question about this ingredient
1/2 cup diced tomatoes Ask a question about this ingredient
3 tablespoons fresh lemon juice Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 tablespoon ground coriander Ask a question about this ingredient
1 tablespoon sweet paprika Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
2 teaspoons ground caraway Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
Add the ingredients to a blender or food processor and blend until smooth.
Ask a question about this stepServe immediately, or transfer to an airtight container. The flavor will improve after it mellows for a few days. Excess harissa will keep well when refrigerated for a couple of weeks, or frozen for a couple of months.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Hey, this looks great. I am making it! And I love the idea of freezing it. Thanks, Miss Ginsu!