Culinary Institute of America

Harissa

Preparation info
  • Yield:

    1 pint

    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 6 oz/170 g ancho chiles, stemmed, seeded
  • 2 oz/57

Method

  1. Soak the chiles in cold water for 15 minutes. Drain well, and squeeze out excess moisture.
  2. Combine the chiles, garlic, coriander, caraway seeds, and oil in a blender, and blend into a fine purée, adding water as needed to facilitate blending.
  3. Adjust seasoning with salt as needed. Serve in a small bowl as a condiment.