Versatile Homemade Harissa Sauce for Meals
Ingredients
- 150g dried chillies
- 1 tsp caraway seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 3 to 4 cloves garlic, peeled
- 1 tsp sea salt, or to taste
- 4 tbsp extra virgin olive oil, plus more for storing
Optional additions
- lemon juice
- preserved lemon
- dried mint
- fresh cilantro
- sun-dried tomatoes
- tomato paste
- cayenne
- paprika
- dried rose petals
Preparation
Place the chillies in a heatproof bowl and cover with boiling water till soft.
While the chillies are soaking, toast caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking to prevent burning. When the spices are fragrant, remove them from the pan.
Grind the spices in a spice grinder.
Drain the chillies, remove and discard the stems and seeds from the chiles.
Grind the chillies, ground spices, garlic, and salt together.
Mix in the olive oil, store in a glass jar for a month in the fridge.
Use the harissa in various styles as adapted, such as with meat, vegetables, couscous, roasted potatoes, scrambled eggs, or as a dip.