Harissa Paste

Originally from Tunisia, harissa is a chile sauce or paste typically made of dry red chiles, garlic, citrus, extra virgin olive oil and a few warm spices including cumin, coriander and caraway seeds. This versatile harissa recipe is slightly sweet, smoky, tangy, and just enough spicy but not too hot.

7 Dried New Mexico Chiles or Guajillo Chiles or a combination of dried New Mexico Chiles and another kind of dried hot chiles such as de arbol or chipotle chiles

6 oz jarred roasted red peppers drained rinsed, and dried (2 large peppers)

2 tablespoon tomato paste

4 large garlic cloves peeled

1 teaspoon caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor)

2 teaspoon ground coriander

2 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

Kosher salt

Juice of 1 large lemon 2 tablespoon fresh lemon juice

2 tablespoon quality extra virgin olive oil more for later

Directions at themediterraneandish.com

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