RECIPE
Harissa is a spicy chili pepper paste popular in North African and Middle Eastern cuisine. Traditionally made from dried red chili peppers, garlic, olive oil, and spices like cumin and coriander. This version, inspired by Tunisian versions, modernizes and quells the heat of the sauce by the addition of fresh peppers. A cooling fresh mint finish makes it versatile for drizzling over various dishes in excess.
2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2 tablespoons olive oil
handful of fresh mint leaves (optional)
Utilizing toasted whole spices gives an extra smoky burst of flavor. Grind the toasted spices with a mortar and pestle.
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