Homemade Harissa
Homemade Harissa
Servings Prep Time
1pint 25min
Servings Prep Time
1pint 25min
Ingredients
Instructions
  1. Prepare dry Chipotle and Ancho chiles. Remove stems, veins, and seeds. Cut to small pieces, place them in a bowl, and pour hot water over. Make them submerge by pressing down. Leave for 20-25 minutes to reconstitute.
  2. Preheat a frying pan over high heat and dry roast cumin and coriander seeds until they start popping. Transfer them into the mortar, add salt and mint, and grind using a pestle.
  3. Place all the ingredients in a blender jar and blend into a paste with desired smoothness. Transfer it into a clean glass jar, pour the olive oil covering the top, and screw a lid. Keep refrigerated in a closed container for up to 3 months. (I doubt you won’t finish it much sooner!)
Recipe Notes

О-да! Харисса 2010 | lyukum LJ
Но она такая! Такая! (Всё время путаюсь, она это или он!) Золотистая, и сияющая, и пахнет так, что невозможно спокойно фотографировать. Начать утро с лепёшки с хариссой — это я могу. Как я теперь буду дышать весь остальной день? И ещё хочется. Кошмар!

Harissa, mon amour
North Africa’s favorite chile sauce is fiery, but also wonderfully nuanced. What’s not to love?
September 26, 2007 | Amy Scattergood | Times Staff Writer

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