Dried Chile Recipes
This North African chile paste can range
from relatively mild to extra hot depending on the types of chiles you
add to the mix. For medium harissa, use a blend of New Mexico and guajillo
chiles. For a somewhat hotter harissa, use a few ancho chiles. If you
want a very hot paste, toss some chile de arbol or cayenne chiles to the
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
1. Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
2. In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
3. Add remaining spices and blend to form a smooth paste.
4. Store in an airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.