Recipes Harissa Be the first to rate & review! 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. By Gary Danko Gary Danko Won Best New Chef at: Chateau Souverain Vineyards, Geyserville, CA Food & Wine's Editorial Guidelines Updated on October 26, 2022 Print Rate It Share Share Tweet Pin Email Yield: Makes about 3/4 cup 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 Directions 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. 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. Rate it Print