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Recipe Detail Page
Harissa
Early Summer 2017
My favourite chili for making harissa is ancho. You could also buy ancho chili powder and use 2 tbsp (30 mL) instead of the whole chilies. If you want it hotter, add cayenne to taste. There are lots of good bottled harissa sauces at the supermarket level and sambal oelek works as a substitute.
Makes about ¾ cup (175 mL)
1 cup (250 mL) seeded, stemmed and quartered dried ancho chilies, about 4 chilies
2 cups (500 mL) hot water
4 medium garlic cloves
1 tbsp (15 mL) dried mint leaves
2 tsp (10 mL) ground coriander
2 tsp (10 mL) ground caraway
1½ tsp (7 mL) ground cumin
3 tbsp (45 mL) tomato paste
2 tbsp (30 mL) olive oil
Salt
1. Place chili quarters in bowl and pour hot water overtop to cover. Let sit for 30 minutes or until softened. Drain through a sieve, reserving about ½ cup (125 mL) of the chili soaking liquid.
2. Run food processor and add garlic cloves through the feeder tube with the machine running. Turn off machine. Add soaked chilies, mint, coriander, caraway and cumin. Process until pasty. Add tomato paste, olive oil, ¼ cup (60 mL) reserved chili soaking liquid and combine. Season with salt. If paste is too thick, add a little more chili soaking liquid to smooth it out.
Makes about ¾ cup (175 mL)
