I love Harissa. It’s spicy, but not too much so, flavorful and fresh all at the same time. I hope you enjoy my recipe!

You may dry toast the spices for additional flavor if you like.

Harissa

7 whole dried chilies, New Mexico or Guajillo

2 roasted red peppers, make yourself or purchase jarred, drained

2 tablespoons tomato paste

6 garlic cloves, peeled

2 teaspoons coriander

2 teaspoons cumin seeds

1 teaspoon smoked paprika

1 teaspoon caraway seeds

½ teaspoon sea salt

1 lemon, zested and juiced

2 tablespoons olive oil

Optional: ¼ – ½ teaspoon cayenne

Remove the stems and seeds from the dried chilies. Soak the chilies in hot water to rehydrate. Drain well. Place all ingredients in a food processor and pulse until finely chopped. Store in a glass jar in the refrigerator. It will last about a month.