HARISSA PASTE

Harissa Paste

Ingredients:

4 oz dried chilies – (an assortment of mild, med, hot, smoked)

6–8 garlic cloves

1 tablespoon cumin seeds, toasted

2 tablespoon caraway seeds, toasted

1 tablespoon coriander seeds, toasted

3 tablespoons olive oil

1 tablespoon fresh lemon juice (or more to taste)

1 3/4 teaspoons kosher salt

1 teaspoon smoked paprika

Directions:

Cut stems off the chiles and shake out the seeds.

Toast the dried chiles in a dry cast-iron skillet over medium-high heat for 1-2 minutes until they release their flavorful oils.

Place them in a medium pot of boiling water, simmer 15 minutes, turn heat off, cover, let sit 30 minutes.

Toast spices and grind them.

When the chiles are soft and rehydrated, drain.

Place all the ingredients in a food processor – chiles, spices, salt, olive oil, lemon juice, and pulse until desired consistency.

Notes:

To store, place in an airtight container and drizzle olive oil over the top after each use. It will last 1-2 months in the fridge, as long as it’s covered with a layer of oil.

For a truly authentic experience, use a mortar and pestle to mash the paste instead of the food processor. Then, beat yourself to death with the mortar and pestle. There's a lot to be said for modern appliances.