Harissa #1

Preparation info
  • Makes

    2½ tablespoons

    • Difficulty

      Easy

Appears in

By Paula Wolfert

Published 2003

  • About

Ingredients

  • 1 garlic clove
  • 2 dried New Mexican chiles, stemmed, seeded, and torn into 2-inch pieces, softened in warm water and squeezed dry
  • 1

Method

  1. In a stone mortar or food processor, combine the garlic, chiles, sun-dried tomato, salt, le tabil or ground coriander, and ground caraway; pulse until pasty. Pulse in the oil by the teaspoon until thick and spreadable.
  2. To serve as a dip, thin tablespoons harissa wit