North African Chili Paste

Name: North African Chili Paste
Prep time: 20 min
Total time: 20 min
Ingredients: 12 cloves garlic, peeled; 1 tablespoon ground cumin; 1 tablespoon salt; ½ cup (115 ml) extra-virgin olive oil; 18 assorted dried hot red chili peppers (such as ancho, arbol, cayenne, or guajillo) stemmed, slit lengthwise, pith removed and seeded; 18 assorted dried hot red chili peppers (such as ancho, arbol, cayenne, or guajillo) stemmed, slit lengthwise, pith removed and seeded

Harissa

Preparation info

Makes
1⅓ cups

Difficulty
Easy
Ready in
20 min

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Deriving from the Arabic word for “to break,” as in breaking down a medley of hot chili peppers to form a paste, harissa is a scorching hot sauce that is used sparingly in dishes for a little (or large) jolt.

Ingredients

18 assorted dried hot red chili peppers (such as ancho, arbol, cayenne, or guajillo) stemmed, slit lengthwise, pith removed and seeded
12 cloves garlic, peeled

Sauce
Vegan
Gluten-free

Method

Soak the chilies in a bowl of hot water for about 30 minutes, or until softened. Drain.
Pulse the chilies, garlic, cumin, and salt in a food processor. Drizzle the oil in slowly until the mixture forms a thick paste.
Transfer to a jar and cover. Store in the refrigerator for up to 4 months.