Garlicky Harissa
A bold and flavorful North African hot chile paste made with dried guajillo chiles, chiles de árbol, cumin, and garlic. This versatile condiment brings deep, complex heat to any dish.
Ingredients
- •8 whole dried guajillo chiles
- •2 whole chiles de árbol
- •1 teaspoon cumin seeds
- •2 cloves garlic
- •1 cup olive oil
- •2 tablespoons sherry vinegar
- •1 teaspoon Kosher salt
- •1 piece spice mill
Cooking Instructions
- 1.
Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40-45 minutes; drain.
45 min
- 2.
Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
5 min
- 3.
Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.
20 min
- 4.
Harissa can be made 1 week ahead. Cover and chill.
