Harissa (hot chili paste)
Ingredients:
- - 3 ounces mild and hot dried chiles, such as anchos, New Mexican and guajillos
- - 1 red bell pepper, roasted
- - 1 clove garlic
- - 1/4 teaspoon salt
- - 1 teaspoon coriander, ground
- - 1 teaspoon caraway seed, ground
- - 1 teaspoon fine sea salt
- - Olive oil
Procedure:
Stem, seed and break up chilies. Place in a bowl and cover with boiling water. Cover and let stand 30 minutes. Drain; wrap in cheesecloth and press out excess moisture. Repeat process with the red bell pepper. In a bowl, crush garlic clove with 1/4 teaspoon salt.
In a food processor or blender grind chilies with red bell pepper, garlic/salt mixture, coriander, caraway and salt. Drizzle in enough oil to make a thick paste. Pack the mixture in a small dry jar. Cover harissa with a thin layer of oil. Cover and refrigerate.
Harissa will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
Here are five ways to try this Tunisian hot chili paste.
- Pasta » Toss with couscous, spaghetti or other pasta
- Meat » Use as an accompaniment to chicken or fish.
- Dip » Mix with softened cream cheese and spread on bread or crackers.
- Pizza » Spread on pizza crust before topping with cheese and vegetables.
- Salad » Add to a salad dressing.
Serving size » about 1/2 cup
Source » Paula Wolfert's Mediterranean Cooking
