Harisa - North African Chile Paste
|Mildly hot dried guajillo chiles||2 Ounce|
|Mild dried anaheim chiles||2 Ounce|
|Garlic||5 Clove (25 gm), peeled|
|Extra virgin olive oil||2 Tablespoon|
|Freshly ground caraway seeds||1⁄2 Teaspoon|
|Freshly ground coriander seeds||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Extra virgin olive oil||1 Tablespoon (For Topping Off)|
1. Soak the chiles in tepid water to cover until softened, 45 minutes to 1 hour . Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.
2. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air, otherwise it will spoil.
Variation: To make a hot harīsa, use 4 ounces dried guajillo chiles and ½ ounce dried de Arbol chiles.
Note: To make āla al-harīsa (harīsa sauce) used as an accompaniment to grilled meats, stir together 2 teaspoons harīsa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.
Makes 1 cup
Image and Recipe © Clifford A. Wright
This recipe is excerpted from the book Some Like It Hot by Clifford A. Wright.For more information or to purchase the book, please visit CliffordAWright.Com