Harissa
Harissa
Emily C. Swantner – www.epicureanodyssey.com
Yield: Makes about 2 cups
This is really a faux Harissa, since I start with an Asian chile-garlic sauce. Harissa is a condiment I keep in the refrigerator at all times. I am from South Texas and never know when I might need a chile fix.
1 ½ cups Asian chile-garlic sauce
1 tablespoon minced garlic, roughly chopped
1 tablespoon ground coriander
1 tablespoon caraway seeds
1 tablespoon dried mint
1 medium bunch cilantro, washed and dried
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
extra-virgin olive oil, as needed
Method
Process to a paste the first eight ingredients in a food processor fitted with a steel blade.
Store in a glass jar and cover with a thin film of extra virgin-olive oil.
Harissa may be stored in the refrigerator for 2-3 months. Cover with a light film of extra-virgin olive oil after each use.