Harissa Paste
Description
Harissa paste is a staple in North African Tunisian cuisine. It's used as a condiment the way we use ketchup or salsa. Use it in rice bowls, soups, or on veggies, meat or fish.
Ingredients
1 red pepper
1/2 t. coriander seeds
1/2 t. cumin seeds
1/2 t. caraway seeds
1 1/2 T. olive oil
1 small red onion, coarsely chopped (about 2/3 c.)
3 cloves garlic, coarsely chopped
3 hot red chiles, seeded and coarsely chopped*
1 1/2 t. tomato paste
2 T. freshly squeezed lemon juice
1/2 t. salt
Directions
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Place pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl; cover with plastic wrap; allow to cool. Peel cooled pepper; discard skin and seeds.*
Place a dry skillet over low heat; lightly toast coriander, cumin and caraway seeds for 2 minutes; remove them to a mortar; use a pestle to grind to a powder.
Heat olive oil in a skillet over medium heat; fry onion, garlic and chiles for 10- 12 minutes, until it's a dark smoky color and is almost caramelized.
Use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil, if needed.
Store in a sterilized jar in refrigerator for up to 2 weeks.
Makes about 3/4 cup.
*For a spicier version, keep the seeds.