🌶️ Homemade harissa

1 jar · prep 30 min · cook 5 min

Ingredients

• 120 g mild dried chilies
• 10 to 20 g hot dried chilies
• Boiling water for soaking
• 3 garlic cloves
• 1/2 tsp salt
• 1 tsp smoked paprika
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tsp coriander seeds
• 2 tbsp lemon juice
• 3 to 4 tbsp olive oil, plus more to cover

Method

1. Stem the chilies and remove most of the seeds. Cover with boiling water and soak 20 to 30 min, until soft and pliable.
2. Meanwhile toast the cumin, caraway and coriander seeds dry for 1 to 2 min over medium heat, until fragrant, then grind them.
3. Drain the chilies well and take out more seeds: that is what sets the heat and avoids bitterness.
4. Put the chilies in a food processor with the garlic, salt, smoked paprika, toasted spices, lemon juice and 1 tbsp oil.
5. Blend to a nearly smooth paste, adding oil a tablespoon at a time. It should stay thick and spreadable, never runny.
6. Jar it, smooth the top and cover with a film of olive oil: that is what keeps it.

Adapted from The Cooking Foodie (YouTube)

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