Harisa Hot Chilli Paste

[Guest guest]

Harisa Hot Chilli Paste

 

2 ounces mildly hot dried guajillo chilli peppers

2 ounces mild dried Anaheim chilli peppers

5 garlic cloves, peeled

2 tablespoons water

2 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground caraway seeds

1/4 teaspoon freshly ground coriander seeds

1 1/2 teaspoons salt

extra virgin olive oil for topping off

 

Soak the chilli peppers in tepid water to cover until softened, 45 minutes to 1

hour. Drain and remove the stems and seeds. 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.

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

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

of olive oil. 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.

Makes 1 cup.

Variation; To make a hot harisa, use 4 ounces dried guajillo chilli peppers and

1/2 ounce dried de Arbol peppers.

Note: To make salsat al-harisa, harisa sauce, used as an accompaniment to

grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2

tablespoons water, and 1 tablespoon finely chopped fresh parsley leaves.

 

 

All-new Mail - Fire up a more powerful email and get things done faster.