Harissa is a brick red, fiery-hot Tunisian condiment made from chilies, garlic and spices.
- 30 dried chillies, such as Guajillo, New Mexico, or California, or a mixture
- 6 cloves garlic, peeled and chopped
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- 1½ teaspoons sea salt
- Olive oil
- Put plastic disposable gloves on or remember not to touch your face or eyes to avoid burning.
- Cut the stems off the chillies and discard them. Place chilies in a big bowl, and pour boiling water over them. Make sure they are fully submerged. You can place a plate with a heavy can on top.
- Soak until soft, about 40 minutes. Drain the chilies, making sure to squeeze out the water.
- Place the chilies, garlic, coriander, cumin, salt, and a ¼ cup of olive oil into a food processor and pulse. Stop and scrape the sides of the food processor. Pulse again, add more olive oil in a slow stream until a smooth paste forms.
- Transfer the harissa into a glass jar or another container, smooth out the surface, pour a thin layer of olive oil on top, and secure with a lid. Store in a cool place, dark place or refrigerator.
- After every use, make sure the surface is smooth and there’s a thin layer of olive oil. The harissa will keep for minimum six months.
- This recipe easily doubles.
- Put a bow on it and bring as a gift.
- My favorite ways to use harissa: stirred into savory oatmeal; stirred into vegetable soups and stews; with eggs, on toast; with couscous.