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Harissa (african)

Harissa (african)
Course: Spice mixes Sauces and dressings

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Harissa (african) ingredients

  • 7 Dried New Mexico chilies
  • -seeds and stems removed
  • 5 small Hot red chilies
  • -such as piquins
  • -seeds and stems removed
  • 5 garlic cloves, peeled
  • 1 T Ground cumin
  • 1 t Ground caraway seeds
  • 1 t Ground cinnamon
  • 1 t Ground coriander
  • 1 t Dried mint
  • 2 T olive oil
  • Water as needed

Cooking Harissa (african)

1. Soak the chilies in water until they are soft, at least 30 minutes.
2. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment.
3. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.


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