The Pioneer Woman Tasty Kitchen
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Harissa

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Level: Easy

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Description

A flavorful and spicy red chile paste commonly used in Middle Eastern Cooking.

For a delicious recipe idea, see my TastyKitchen recipe box for my Moroccan Chicken, Squash and Apricot Tagine.

Ingredients

  • 16  Dried Red Chilies (New Mexico And Guaijillo Work Well), Seeds Carefully Removed And Discarded
  • ¼ teaspoons Caraway Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Seeds
  • 3 Tablespoons Extra Virgin Olive Oil Plus Extra To Pour Over The Harissa For Storage
  • 3 cloves Garlic
  • ½ teaspoons Kosher Salt
  • 2 Tablespoons Fresh Lemon Juice

Preparation

Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes.

Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant. This will take about 4-5 minutes. Remove skillet from heat. Let them cool completely and then transfer them to a spice or coffee grinder and grind them to a fine powder.

Next, drain and squeeze the chilies to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it’s too dry.

Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep up to 3 weeks.

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