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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: keeney
Servings: 1½ cups
From Lukin's Celebrate Morocco. Particularly delicious on Moorish carrot Soup, as well as on grilled vegetables, omelets, and, of course, couscous.
1 ounce about 3 large dried chile, such as ancho chiles
3 roasted red peppers
4 garlic cloves, cut in half
1 teaspoon kosher salt
1 teaspoon caraway seed
1 teaspoon coriander seed
1 teaspoon ground cumin
¼ cup olive oil
Rinse the chiles and remoe the stems and seeds. Soak them in a bowl of hot water for 1 hour to rehydrate, then drain them thoroughly. Place the rehydrated chiles, roasted bell peppers, garlic, salt, caraway, coriander, and cumin in a food processor. Pulse the machine on and off until the mixture is well combined but not completely smooth. With the machine running, drizzle in the olie oil through the feed tube. Continue processing until the oil is incorporated and the mixture is just smooth, about the consistency of mayonnaise. Transfer the harissa to a glass jar and keep refrigerated for up to 4 days.