Harissa

After trying numerous brands of harissa, I decided a few years ago that I should just make my own. From what I understand, harissa is basically a paste of different peppers and spices. So, I played around with different combinations of fresh and dried peppers (jalapeno, serrano, habanero, arbol, guajillo, baklouti, ancho, chipotle, paprika, birds eye, pequin... and the list goes on!). Once I settled on a pepper profile, I started playing around with different spice combinations to complement them. As a result, I don't know how authentic my harissa is, but I love the version below. I make big batches and freeze it in jars. I love adding it into soups, sauces, and spreads- spoonfuls if I want a prominent harissa flavor, or tiny dabs if I just want to enhance the flavor. I hope you enjoy the versatility of this sauce!

Ingredients 

1.5 tsp caraway seeds

1.5 tsp coriander seeds

2 tsp cumin seeds

1.5 tsp chipotle powder (or 2 dried chipotles with stems and seeds removed)

1.5 tsp smoked paprika

1 head garlic, peeled

5 fresh red habaneros, stem and seeds removed

3 fresh red serranos, stem and seeds removed

3 roasted red bell peppers, stem and seeds removed

1 lemon, juice and zest

1 tsp salt

3 tbsp extra virgin olive oil

Directions

1.  In a small skillet, dry toast the caraway seeds, coriander seeds, and cumin seeds on medium heat until they are fragrant, 2-3 minutes.

2.  Transfer the toasted spices, chipotle powder, paprika, sea salt, and peeled garlic cloves into a blender.  Blend until the garlic is broken down and the mix looks like a paste.

3.  Add the habaneros, serranos, roasted red bell peppers, lemon juice, and lemon zest to the blender.  Blend until the mix is uniform.

4.  Slowly stream in the olive oil while the blender is running.  Blend until the harissa is uniform and smooth.  Taste the harissa and adjust the salt and lemon to suit your tastes.

5.  Store in glass jars in the fridge or freezer.