Harissa Goes With Everything
- 10 - 12 dried red california chili peppers
- 2 - 4 small red hot chili peppers
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
- 1 tablespoon Lemon Juice
- Cut the peppers stems and remove the seeds (it's ok to leave some), discard. Put the dried peppers in a big metal bowl and pour the boiled water on the peppers until they are covered (you can place a plate to prevent them from floating). Soak for 15 minutes and drain. Put the peppers in a salad spinner and dry them as much as possible.
- Put the peppers in the food processor with the garlic, lemon juice, olive oil, spices, salt & pepper and process until you get a a little chunky paste (don't over process it).
- Put the harissa in a jar or in a container, drizzle some olive oil on top, to keep it fresh, and keep in the refrigerator up to one month. I usually make more then one jar, so I put the rest in plastic containers and store them in the freezer.
red california chili peppers, red hot chili peppers, garlic, salt, ground coriander, ground caraway seeds, cumin, lemon juice
Taken from food52.com/recipes/23918-harissa-goes-with-everything (may not work)