Yield: 3/4 to 1 cup
4 to 6 oz. bird’s eye chiles (or other very hot peppers), seeded and stemmed
12 cloves garlic, peeled
1/2 cup chopped fresh cilantro
scant 1/2 teaspoon salt
1 tablespoon dried mint
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 cup extra virgin olive oil
1. Place the chiles, garlic, cilantro, salt, mint, coriander, and cumin into a blender or food processor. Process until thoroughly mixed.
2. Add some olive oil, one tablespoon at a time, and process until the mixture is very moist, but still thick. Taste and add adjust salt.
3. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
4. Each time you use the harissa, make sure that the top surface is covered with a layer of oil before you put it back in the refrigerator. Keeps in the refrigerator for 6 months (with layer of oil on top). When you run out of harissa, you can use the oil for cooking other dishes.
Great served with chickpeas, chicken, fish, steak, lamb or pork. Try putting a dollop in soups or stews. Also nice on sandwiches or straight up on bread.
barely adapted from allrecipes.com (submitted by NORMM1)
|everything in the food processor (except olive oil)|
I don't think the addition of dried mint is
traditional, but it works (trust me). This stuff rocks.
This recipe is a paste (sometimes
harissa is made thinner, as a sauce).
|storing with a layer of olive oil on top|
|glopped on grilled chicken|
|glopped on grilled swordfish|