Harissa
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Autumn, Summer
This North African chile paste is all about the peppers. Aromatic spices blend with chiles and peppers to make a smoky and spicy condiment, perfect for roasted vegetables, grilled meats and swirled into dips.
This recipe showcases peppers as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Makes 2 cups
INGREDIENTS
1 teaspoon each caraway, cumin, and coriander seeds
4-5 ounces dried chile peppers (such as Pasilla, Aleppo, Ñora, or Guajillo)
¼ cup sundried tomatoes
2 large red bell peppers, roasted
3-4 garlic cloves
1 teaspoon smoked paprika
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons olive oil
PREPARATION
- In a dry skillet toast caraway, cumin, and coriander seeds. Let cool and grind in a spice grinder or mortar and pestle. Set aside.
- Remove seeds from the chiles by tearing off the stem and cutting the chiles open lengthwise with a pair of kitchen shears. Pull out the seeds with your fingers and tap to remove any clinging seeds.
- Place dried chiles and sundried tomatoes in a heat proof bowl and cover with hot water to reconstitute for 20-30 minutes. Drain and remove chile stems and seeds.
- Add all the ingredients, except olive oil to a food processor. Pulse a few times to combine, then process until a smooth paste forms, while drizzling in the olive oil, stopping to scrape down the sides.
- Taste and adjust seasoning to your liking. Store in a glass jar and cover with a thin layer of olive oil to keep it fresh.
