Recipes Spicy Harissa Be the first to rate & review! Harissa is North Africa's famous fiery condiment. At Savoy Peter Hoffman uses sweet, rich ancho chiles to make the paste less incendiary. Delicious, Quick Side Dishes By Peter Hoffman Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES 3/4 CUP Ingredients 1 teaspoon cumin seeds 1 teaspoon coriander seeds 4 ancho chiles 1 cup loosely packed fresh parsley leaves 1 cup loosely packed fresh cilantro leaves 4 garlic cloves 1/4 to 1/3 cup extra-virgin olive oil Directions 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. 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. Rate it Print