Harissa is a staple of Moroccan and North African cuisine. It can be served as a condiment, as a dip for fresh crusty bread, or can be stirred into tagines, grain dishes such as couscous, or vegetable dishes. Spicy and savory, any kind of dried chili can be used to make this hot sauce paste depending on how hot you like it!

Yields: roughly 1/3 cup

INGREDIENTS:

12 dried chilies, seeds removed
3 to 4 cloves garlic, chopped
1 teaspoon sea salt
1 teaspoon ground cumin
½ teaspoon coriander
½ cup extra-virgin olive oil

PROCEDURE:

Remove seed for the chilies and place in a bowl. Pour enough warm water over them to cover and let soak for 30 minutes, or until soft.
Squeeze the water form the chilies.
Using a mortar and pestle, pound softened chilies with garlic and salt to form a paste (this can also be done in a small food processor or blender).
Beat in cumin, coriander and olive oil until smooth and emulsified.

SERVICE

Serve as a condiment, as a dip for fresh crusty bread, or can be stirred into tagines, grain dishes such as couscous, or vegetable dishes.

LEFTOVER STORAGE

Store in a sealed jar in the fridge with a thin layer of olive oil poured on top to keep fresh for up to a month.