Archive for May, 2012

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!


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