Harrisa

Photo: Chris Paulk

Ingredients

15 DRIED CHILES*

4 GARLIC CLOVES

1/2 cup EXTRA VIRGIN OLIVE OIL

1 teaspoon SEA SALT

1 teaspoon GROUND CUMIN

1 1/2 teaspoons WHOLE CUMIN

1/4 teaspoon Ground Cinnamon (Optional)

Preparation

Open the chiles and remove the seeds.

With scissors, cut the chiles into small pieces.

Place the chilies in a bowl of warm water and soak until they soften, about 30 minutes to an hour.

Drain the water from the chilies and squeeze the excess water from the chiles.

Place them in a blender with the garlic, olive oil, salt, and cumin. Process until smooth.

Store in clean jar covered with oil in the refrigerator.

Will keep from 4-6 months refrigerated.

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About

This Moroccan pepper spread is a wonderfully flavorful condiment. Spread it on sandwiches or use it as a rub on meat you intend to grill. I’ve never liked the jarred varieties, but this fresh spread tastes top notch, is easy to make and will last several months in the fridge.

NOTE* I USED A COMBINATION OF
NEW MEXICO CHILIES,
CALIFORNIA CHILIES AND ANCHO CHILIES