Harissa Paste

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Harissa is a common ingredient in north african recipes. Didn't see a recipe for it here so i'm sharing one i found somewhere.

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Steps

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Soak the dried chillis in tepid water to cover until softened , about 45 minutes to 1 hour.

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Drain and remove the stems and seeds.

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Place in a blender or food processor with the garlic , water , and olive oil and process until smooth , stopping occasionally to scrape down the sides.

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Transfer the mixture to a small bowl and stir in the caraway , coriander , and salt.

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Store in a jar and top off , covering the surface of the paste with a layer of olive oil.

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Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.

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Variation: to make a hot harisa , use 4 ounces dried guajillo chillis and 1 / 2 ounce dried de arbol chillis.

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Ingredients

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dried chilies, garlic, water, extra virgin olive oil, caraway seed, coriander seed, salt