Harissa
- Makesabout 1½ cups
- Cook Time15 minutes
- 4
We tried the spices and chilies both toasted in a dry skillet and fried in oil. Both methods heightened their flavors, but oil was best because the ingredients’ flavor compounds are oil-soluble. Adding the garlic to the mix mellowed its bite, and leaving the cloves whole ensured they wouldn’t burn (and meant less prep work). For the acid, we favored white balsamic vinegar for its mild acidity and slight sweetness. Lemon juice or white wine vinegar sweetened with a pinch of sugar is a good substitute.
Rather than toast and rehydrate dried chilies, fry them in oil; it softens them and better draws out their oil-soluble flavors.
Step 1
In a small saucepan over medium heat, combine the chilies, oil, garlic, caraway and cumin. Cook, stirring often, until the garlic is light golden brown and the chilies are fragrant, about 5 minutes.
Step 2
Carefully transfer the mixture to a food processor and add the red peppers, tomatoes, vinegar and 1/2 teaspoon of salt. Process until smooth, about 3 minutes, scraping down the bowl once or twice.
Season with salt and cayenne to taste.
Serve immediately or refrigerate in an airtight container for up to 3 weeks.
