Description
Allow me to introduce you to your new favorite Moroccan cooking staple, Harissa. This Tunisian hot sauce is popular across North Africa and is made with dried chiles, preserved lemon, and traditional spices.
Ingredients
Units
Scale
- 20 (about 1 cup) dried red hot chile peppers (could be guajillo, anaheim, chiles de arbol, etc.)
- 1 tsp minced preserved lemon or 1 tbsp lemon juice
- 4 garlic cloves, peeled
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp coriander seeds
- 1/2 tsp cumin
- 2 tsp paprika
- 2 tbsp tomato paste
Instructions
- Hydrate the chiles. Add them to a bowl and cover with hot water. Soak for 20 minutes or until the chiles are soft and easy to work with.
- Process the harissa. Remove the stems from the peppers and add to a food processor with the remaining ingredients. Pulse until a consistent paste is formed, adding more olive oil if needed to reach desired consistency.
- Store. Harissa can keep in an airtight container in the fridge for up to 1 month.
Notes
Tip: If you’re concerned about things being too spicy, remove the seeds from the chiles before adding to the food processor to tame things down.
