This simple recipe has brought an amazing addition to my kitchen and to my table. I've used it on chicken, on steak, in stews, on eggs, on sandwiches, on chicken livers, on baked potatoes, on lamb shanks, and I'm certainly not done yet. It has a gentle heat, but the luxurious flavor takes center stage. The most flexible condiment since mayonnaise!
Harissa
This harissa recipe is based on a recipe in A Mediterranean Feast by Clifford Wright (William Morrow, 1999).
Credit: André Baranowski
8 dried guajillo chiles, stemmed
and seeded (about 2 oz.)
8 dried new mexico chiles, stemmed
and seeded (about 1 1⁄2 oz.)
1⁄2 tsp. caraway seeds
1⁄4 tsp. coriander seeds
1⁄4 tsp. cumin seeds
1 tsp. dried mint leaves
3 tbsp. extra-virgin olive oil,
plus more as needed
1 1⁄2 tsp. kosher salt
5 cloves garlic
Juice of 1 lemon
1. Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes. Heat caraway, coriander, and cumin in an 8" skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside.
2. Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1⁄2". Refrigerate, topping off with more oil after each use. Harissa paste will keep for up to 3 weeks.
MAKES 1 CUP
