Harrisa paste is a hot chili paste common in North African cuisine.
4 ounces dried guajillo chilies, or a combination of guajillos and other hot dried chilies, like Japanese chilies or chiles de arbol
4 ounces dried Anaheim or pasilla chilies
8 garlic cloves
1 1/2 teaspoon caraway seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 1Tablespoon salt
6 tablespoons olive oil, plus additional for topping
Lemon juice (optional)
1. Take the stems off and remove the seeds. Place in a bowl and cover with hot or boiling water. Soak for 1 hour, and drain reserve the water.
2. In a food processor chop the garlic. Add the drained chilies, the spices and the salt. Process add ¼ cup chili water and the olive oil and lemon juice if desired. Process until the mixture is smooth, stopping to scrape down the sides if necessary.
3. Transfer the sauce to a jar. Wipe the inside edges of the jar with a paper towel, then pour on a film of olive oil to cover the harissa. Top with a lid and refrigerate. The harissa will keep for 6 weeks in the refrigerator if you top it up with olive oil after each use.
Yield: 2 cups
Harissa is used as a flavoring rub, added to cous cous, soups, etc.