Name: Harissa
Yield: Makes about 1 cup
Ingredients: 1 tablespoon fresh lemon juice, or more to taste; 1 large clove garlic, peeled, chopped fine, and crushed to a paste with the side of a chefs’ knife; 1 teaspoon ground coriander; 1 teaspoon gound cumin; ½ cup water; 10 dried chiles, such as anchos, guajillos, mulatos, or chihuacle negros

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Harissa is an irresistible paste-like sauce made with dried chiles—it’s fun to experiment with different kinds—plus cumin, coriander, and sometimes caraway. The stuff is so addictive, and makes such a perfect counterpoint to the dried fruits in a tagine, you’ll find yourself smearing it over the duck in rather shocking amounts.

Ingredients

10 dried chiles, such as anchos, guajillos, mulatos, or chihuacle negros
1 large clove garlic, peeled, chopped fine, and crushed to a paste

Method

Cut the stems off the chiles, slice them in half lengthwise, and rinse out the seeds. Soak for 1 hour in hot water, then discard the bitter water. In a blender, combine the chiles with the garlic, ground coriander, and ground cumin. Add the ½ cup water and purée until smooth. If the mixture is too stif

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Harissa

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