Dried Pepper Harissa

Name: Dried Pepper Harissa
Prep time: 10 min
Total time: 10 min
Yield: Makes about 1 cup, which will serve 16
Ingredients: ½ teaspoon black pepper; 1 teaspoon ground cumin; 2 teaspoons salt; 3 cloves garlic, coarsely chopped; 2 cups boiling water; 1 ounce dried red chilies, stemmed; 2 tablespoons distilled vinegar; 3 tablespoons olive oil

Preparation info

Makes about 1 cup, which will serve
16

Difficulty
Easy
Ready in
10 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

You can use any number of dried red chilies for this recipe: Chinese red chili peppers, cayenne peppers, or even Mexican chiles de árbol. For a hotter harissa, leave some or all of the seeds intact.

Ingredients

1 ounce dried red chilies, stemmed
2 cups boiling water
3 c

Sauce
Condiment
Vegan
Gluten-free
Spicy

Method

Place the chilies in a heatproof bowl and pour the water over them. Let soak for 1 hour. Drain the chilies, reserving the soaking liquid.
Seed and devein the chilies. (It’s a good idea to wear rubber or plastic gloves when handling chilies.)
Combine the chilies, garlic, salt, cumin, and pepper in a blender and puree to a smooth paste