Homemade Harissa Paste
Harissa is like a spicy North African ketchup. Good on sausage or stirred into soups, harissa is also delicious when tossed with olives for a salty and spicy combination.
This recipe goes with Mixed Olives with Harissa and Preserved Lemons
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon fennel seeds
- 3 to 5 dried red chile peppers
- 3 garlic cloves
- 1/2 teaspoon sea salt, plus more to taste
- Pinch of ground cinnamon
- 1 (12-ounce) jar roasted red bell peppers, drained and chopped
- 2 tablespoons olive oil
- 1. Combine first 5 ingredients in a dry cast-iron skillet, and cook over medium heat for 2 to 3 minutes or until seeds become fragrant and just begin to toast. Remove from heat, and allow to cool. Grind to a fine powder in a coffee or spice grinder.
- 2. Transfer spice mixture to a food processor or blender. Add garlic, sea salt, and cinnamon, and process to a paste. Add peppers and oil, and pulse several times to make a coarse paste. Store 2 to 3 days in an airtight container.
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