Harissa
Original recipe by: Leslie Brenner
Harissa from a tube is very good, but homemade harissa is a world apart. Velvety smooth and way more lively than the tube stuff, it has gorgeous depth of flavor. In 2022, UNESCO granted harissa from Tunisia a place on its “intangible cultural heritage” list.
Covered with a layer of olive oil, it will keep for at least a couple of months in the fridge. A jar of homemade harissa also makes a great gift.
Makes about 1 cup (236 ml).
Ingredients
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons coriander seeds
2 ounces (57 grams) guajillo chiles
2 ounces (57 grams) California chiles
5 garlic cloves, peeled
1 teaspoon sea salt
2 tablespoons olive oil, plus additional to cover
Instructions
In a mortar using a pestle, or in a spice grinder, grind the caraway and coriander seeds till they’re a fine powder. Set aside.
Use scissors or a paring knife to slit open the chiles, then remove and discard the stems and sh…