Harissa

Harissa

Ingredients

• 3 ounces dried Mexican chiles
• 1 tsp. caraway seeds
• 3/4 tsp. coriander seeds
• 3/4 tsp. cumin seeds
• 1 tsp. fresh mint leaves
• 1 1/4 tsp. kosher salt
• 5 garlic cloves
• Juice of 1 lemon
• 3-5 tablespoons extra-virgin olive oil

Instructions

1. Remove and discard the stems and the seeds from the chiles. The easiest way to do this is with your hands (I recommend wearing disposable gloves). The stems should just snap right off and the seeds will easily shake out. Place the chiles in a medium bowl and cover them with boiling water. Let them soak in the water for about 30 minutes.
2. Toast the caraway, coriander and cumin seeds in a small dry skillet over medium heat, about 2-4 minutes or until they become fragrant, stirring frequently to prevent them from burning. Remove from the heat and set aside to cool. Once cooled, grind the toasted seeds along with the mint in a spice/coffee grinder or with a mortar and pestle.
3. Drain the soaked chiles. Place them in the bowl of your food processor with the blade attachment along with the ground spices, salt, garlic cloves, lemon juice and 3 tablespoons of the olive oil. Process until a smooth, thick paste forms, scraping down the sides of the bowl as needed. It will take a couple minutes, so be patient. You can also add another tablespoon of olive oil to keep things moving.
4. Transfer the paste to a small, seal-able jar (I like mason jars). Drizzle a thin layer of olive oil over the surface. Seal the jar and transfer it to your refrigerator. The harissa will keep for up to a month. As you use the harissa, add a fresh layer of olive oil to keep the surface covered.