Harissa North African Chili Paste
Ingredients
- 2 very large handfuls (approx. 3.5 ounces or 100 grams) dried red chili pepper flakes
- 3 or 4 large cloves of garlic
- 1 teaspoon salt, or to taste
- 1/2 teaspoon cumin seeds (optional)
- 1/2 teaspoon ground coriander seeds (optional)
- 1/2 teaspoon ground caraway seeds (optional)
- 1 to 2 tablespoons lemon juice, or to taste
- Olive oil, to taste
Directions
- Place chili pepper flakes in four cups of hot water; leave the peppers to soften for 30 minutes to an hour.
- While the peppers are soaking, heat a skillet over medium heat until hot.
- Add the whole spices and toast until fragrant, stirring constantly, for about a minute.
- Remove the pan from the heat and grind the spices with a mortar and pestle or spice grinder. Set aside.
- Drain the chili peppers and gently squeeze out excess water with a paper towel.
- Using a mortar and pestle (or a blender or mini food processor) grind the chili peppers, garlic, salt and spices to a paste.
- Add the lemon juice and just enough olive oil to moisten the harissa to desired consistency. Taste and adjust seasoning.
- Store unused harissa in an airtight glass container in the fridge. For long storage, lightly top the harissa with a little oil before closing.