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Harissa

about 1½ cups

15 minutes

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We tried the spices and chilies both toasted in a dry skillet and fried in oil. Both methods heightened their flavors, but oil was best because the ingredients’ flavor compounds are oil-soluble. Adding the garlic to the mix mellowed its bite, and leaving the cloves whole ensured they wouldn’t burn (and meant less prep work). For the acid, we favored white balsamic vinegar for its mild acidity and slight sweetness. Lemon juice or white wine vinegar sweetened with a pinch of sugar is a good substitute.

about 1½

cups

Tip

Rather than toast and rehydrate dried chilies, fry them in oil; it softens them and better draws out their oil-soluble flavors.

15 minutes

Ingredients

  • 4

    dried New Mexico chilies, stemmed, seeded and torn into rough pieces

  • ½

    cup neutral oil, such as canola, rice bran or grapeseed

Directions

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Reviews
Eric B.
June 18, 2022
Fantastic condiment
So much flavor! Used in the Harissa Roasted Potatoes as well as other dishes.
Wini A.

Harissa turned out to be better than any I bought. Will never buy it again when I can make such an amazing sauce. Thanks.

MIchael H.

This is great and can be used in a ton of recipes. Definitely better than a lot of the store bought harissa I've used!

Martha C.

This is a delicious recipe. Loads of fragrant nuances with the chilies, caraway and cumin. Nice to add the cayenne at the end so you can control the heat. I've tried store bought brands and they were just one note hot and spicy. This is much better.