Harissa is a fiery Moroccan paste made of chilis, garlic, and spices.

Yield about ½ cup
Time 25 minutes
  • saucepan
  • kitchen gloves
  • knife
  • food processor or blender
  • small container with lid
  • 6 oz dried red chilis
  • 1 c boiling water
  • 9-10 cloves garlic, peeled
  • ½-1 t salt
  • ¾ t coriander, ground
  • ½ t cumin, ground
  • 4 T olive oil
Directions Wearing gloves, remove the chili stems, cut chilis in half, remove seeds, and place in hot water to soften
for about 20 minutes. Drain.

Place everything but the olive oil in food processor, start processing, and gradually add 3 T of the oil until everything is incorporated into a red paste. Taste and adjust seasonings.

Transfer to a container, top with the last T of olive oil, cover, and keep refrigerated.

Notes The traditional way to make harissa is with a mortar and pestle.

For an even spicier condiment, toast the coriander and cumin in a dry pan before grinding.

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