Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine.
- 10-12 dried red chili peppers
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine chili peppers, garlic, salt, and olive oil. Blend. Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.