Approx. 2 loose cups dried chilies
1 Tbsp (heaping) cumin seeds (or sub slightly less ground // if using ground, skip the toasting step)
2 tsp coriander seeds (or sub slightly less ground // if using ground, skip the toasting step)
1 tsp caraway seeds (not essential, but added to most traditional harissa)
4 cloves garlic, minced
1 1/2 tsp smoked paprika
1 tsp sea salt
2 Tbsp lemon juice
1 Tbs apple cider vinegar
1 Tbsp tomato paste (or sub finely chopped sun-dried tomatoes)
1/4 cup olive oil (if avoiding oil, sub water or omit)
Cover peppers with hot water and steep for about 20 minutes to soften.
Toast cumin, coriander, and caraway seeds in skillet until aromatic.
Drain peppers, (I left seeds in) add everything to blender until desired smoothness.
Makes about 1 cup.
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