Harissa

1. 1

   Rinse the chiles and remoe the stems and seeds.

2. 2

   Soak them in a bowl of hot water for 1 hour to rehydrate, then drain them thoroughly.

3. 3

   Place the rehydrated chiles, roasted bell peppers, garlic, salt, caraway, coriander, and cumin in a food processor.

4. 4

   Pulse the machine on and off until the mixture is well combined but not completely smooth.

5. 5

   With the machine running, drizzle in the olie oil through the feed tube.

6. 6

   Continue processing until the oil is incorporated and the mixture is just smooth, about the consistency of mayonnaise.

7. 7

   Transfer the harissa to a glass jar and keep refrigerated for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.