Harissa
Proudly hailing from Tunisia, harissa is a roasted pepper-based condiment that goes well with just about anything. Recipes vary greatly between households -- some like it spicy, some like it smokey, some like it acidic, some like it saucy, some like it paste-y. So, as we roll into pepper season, start to play around with your blend until it feels just right. Harissa is commonly mixed in with couscous, rubbed on meat or veggies before grilling/roasting, mixed into soups or fish stews. A jar of harissa in your fridge will quickly become the secret weapon in your flavor arsenal.
Traditionally, harissa is made with dried chiles that vary in heat levels. If you want to boost up this recipe with the depth of smokey, dried chiles, take 10-15 chiles de árbol, cover them with boiling water, leave them for 20-30 minutes to rehydrate, then remove all the stems and seeds and blend with the following ingredients - adjusting spices as needed.
Roast peppers over/under direct heat until well blistered and charred all over. Place charred peppers in a pot with a tight fitting lid and leave to steam for 15-20 minutes.
Remove the skin, stems, and seeds from the peppers and place in a food processor with the remaining ingredients, excluding the olive.
Slowly pour in the olive oil as you pulse the harissa. Keep adding olive oil until you’ve reached your desired consistency.
Adjust the salt, spices, and acidity to taste. Enjoy!
2-3 sweet peppers
2-3 T tomato paste
1T paprika
2 t cumin
2 t coriander seeds, ground
½ - 1 t red pepper flakes
¼ t caraway seeds, ground
1-3 garlic cloves, crushed (amount depending on your taste)
1 T lemon juice
1 t red wine vinegar
¼ - ½ Cup olive oil
salt
