Harissa

This potent North African condiment is especially good and spicy when made at home, but it's available at Middle Eastern groceries—and, of course, at Draeger's.

Slideshow: More Great Condiments

  • Servings: Makes about 3/4 cup

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Ingredients

  • 1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)
  • 1/3 cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon caraway seeds, ground in a spice grinder or mortar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Salt

How to make this recipe

  1. In a small saucepan, cover the chiles with water. Boil over moderately high heat until slightly softened, about 2 minutes. Cover and let soak for 1 hour.

  2. Drain the chiles, reserving the soaking liquid, and transfer them to a food processor. Add the oil, garlic, caraway, coriander and cumin and season with salt. Puree until smooth, adding enough of the reserved chile liquid to blend the sauce. Transfer to a bowl.

Make Ahead

The Harissa can be refrigerated for up to 1 week.

Contributed By Published November 1997





484939 recipes/harissa 2013-12-06T23:31:34+00:00 Gary Danko restaurants|african|middle-eastern|sauces-and-condiments|make-ahead|vegetarian november-1997,african food,african condiment,draeger's,gary danko,viognier,middle eastern food,harissa recipes,harissa 484939
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