Homemade Fiery Harissa Paste
Harissa, a chili paste that beautifully blends the flavors of the new world and old world, finds its origins in the heart of North Africa. This fiery and hot condiment is created by mashing chili peppers with garlic and infusing them with a rich blend of aromatic spices.
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Ingredients
- 100 gram dried chilies Guajillo, New Mexico, Aleppo
- 1 teaspoon whole caraway seeds
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 3 cloves garlic peeled
- 1 teaspoon salt
Instructions
- Begin by breaking open the whole chilies and removing the seeds and stems.
- Next, heat a skillet over medium heat without adding any oil. Dry roast the chilies for approximately 30 seconds on each side, pressing them down with a spatula to ensure even roasting. This process slightly softens the chilies and releases their dormant oils.
- Transfer the roasted chilies to a glass jar and add hot water to re-hydrate them. Allow them to soak for at least an hour.
- Using the same skillet, toast the coriander, cumin, and caraway seeds until fragrant. Once toasted, grind the spices using either a mortar and pestle or a coffee grinder designated for spices.
- In a blender, combine the re-hydrated chilies, ground spices, garlic, and salt. Add the liquid used to re-hydrate the chilies and pulse the mixture until it forms a paste-like consistency.
- Store the prepared paste in a jar or freeze until you're ready to use it.
