Harissa
Tunisian Hot Chili Paste
| Ingredients | Measures |
|---|---|
| Dried guajillo chiles | 9 each (3 ounces) |
| Garlic clove, crushed with ¼ teaspoon salt | 1 each |
| Ground coriander seed | ¼ teaspoon |
| Ground cumin | ½ teaspoon |
| Ground caraway seed | ¾ teaspoon |
| Olive oil |
Method
Stem, seed and break up the chiles. Toast in a dry sauté pan. Soak in hot water until tender. Drain well, wrap in cheesecloth and press out excess moisture.
Grind the chiles in a food processor with the garlic and spices. Add enough olive oil to make a thin layer of oil. Cover tightly and keep refrigerated.
Yield: about 1/3 cup
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