Harrisa

Harissa is a North African staple, originating in Tunisia, where it's a staple ingredient to nearly every dish. In Morocco it's usually served on the side, allowing for individual tastes. I tend to use it as a condiment, rather than an ingrediant.

Harissa is often made with chili peppers, garlic, olive oil and a variety of spices such as cumin, coriander and even caraway. Some versions also contain tomatoes. I prefer a more basic Harissa, limited to chilies, garlic, salt, cumin and olive oil. It can be as mild or hot as you likie, depending on the types of chilies you select. This recipe is definitely hot.

12 dried guajillo or ancho chilies
3 dried habaneros
1/2 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon ground cumin
oil for topping

Open and remove the seeds from the chilies. Please wear rubber gloves! Cut or tear the chilies into small pieces and place in a bowl. Cover the cilies with hot water and let soak about half an hour.

Whir the garlic in a food processor until finely minced. Put your gloves back on and squeeze the water from the chilies, placing them in a food processor as you go. Add the reamianing ingredients and process until smooth. transfer to a clean container and cover with a thin layer of oil.

Comments

[Deeba]

Now this looks HOT!! I would also probably use it a a cndiment...love the post. I find Moroccan food quite charming. :0)