Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
•10-12 dried red chili peppers
•3 cloves garlic, minced
•1/2 teaspoon salt
•2 tablespoons olive oil
•1 teaspoon ground coriander
•1 teaspoon ground caraway seeds
•1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
Not my recipe but very similar, I just use ordinary dried chillis from Asian shop, (east end brand)
The shop bought stuff is not very good.