My F&W
quick save (...)

Spicy Harissa

  • SERVINGS: MAKES 3/4 CUP
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Harissa is North Africa's famous fiery condiment. At Savoy Peter Hoffman uses sweet, rich ancho chiles to make the paste less incendiary.

  1. 1 teaspoon cumin seeds
  2. 1 teaspoon coriander seeds
  3. 4 ancho chiles
  4. 1 cup loosely packed fresh parsley leaves
  5. 1 cup loosely packed fresh cilantro leaves
  6. 4 garlic cloves
  7. 1/4 to 1/3 cup extra-virgin olive oil
  1. In a small skillet, toast the cumin and coriander seeds over moderate heat, stirring, until the seeds are lightly browned and fragrant, about 2 minutes.
  2. Put the chiles in a small saucepan, cover with water and bring to a boil. Remove from the heat and let cool. Remove the stems and scrape the seeds from the chiles. In a food processor, combine the anchos, parsley, cilantro, garlic and the toasted cumin and coriander seeds; process until smooth. Add enough of the olive oil to make a very loose paste.
Make Ahead The harissa can be refrigerated, covered, for up to 5 days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.