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
How to Make It
Step 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.
Step 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.