Fiery Tunisian Harrisa

1. 1

   Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.

2. 2

   Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.

3. 3

   Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.