Try rubbing this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste.
8 dried red chile peppers, such as New Mexico or cascabel
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon caraway seeds
8 cloves garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon fine sea salt
Remove seeds and stems from chiles. Place in a heat safe bowl and cover in boiling water and set aside for 20 minutes to plump and rehydrate. Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool.
Transfer seeds to a spice grinder or mortar and pestle and grind them to a powder. Drain chiles and add to blender with garlic, olive oil and salt. Add ground spices and blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.
Per Serving: Serving size: 1 tsp, 35 calories (25 from fat), 2.5g total fat, 25mg sodium, 2g carbohydrates, 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.