Our good friend Dave Sanford of Seattle restaurant Belle Clementine kindly gave us this recipe for harissa, a North African condiment. It’s a fun and delicious way to use our many varieties of dried peppers. You can use almost any variety of pepper to suit your taste and heat level preference. It’s a great with flatbread and hummus or as an addition to stews, couscous, and roasted vegetables as well as many other dishes.
8 dried Guajillo chiles (about 2 oz. without stems or seeds)
8 dried Joe Parker chiles (about 1 1/2 oz. without stems or seeds)
1/2 tsp. caraway seeds
1/4 tsp. coriander seeds
1/4 tsp. cumin seeds
1 tsp. dried mint leaves
3 TBSP. extra-virgen olive oil, plus more as needed
1 1/2 tsp. kosher salt
5 garlic cloves
Juice of 1 lemon
In a medium bowl, cover chiles with boiling water and let sit until softened (about 20 mins). Toast caraway, coriander, and cumin over medium heat, swirling skillet constantly, until fragrant (about 4 minutes). Combine with dried mint and grind to a fine powder. Drain chiles and puree in a food processor with the ground spices, olive oil, salt, garlic, and lemon juice until very smooth (about 2 mins.) Transfer to a sterilized 1-pint jar and top with 1/2 inch oil. Refrigerate, topping off with more oil after each use; harissa paste will keep for up to 3 weeks. Enjoy with flatbed and hummus, or with any grilled meat!