Harissa

Recipe by our friend, culinary muse, and Chef Tracy On

INGREDIENTS

●      ½ teaspoon coriander seed

●      1 teaspoon cumin seed

●      ½ teaspoon caraway seed (optional)

●      ¼ cup olive oil

●      2 Guajillo dried chilis, stems and seeds removed

●      1 red bell pepper, stems and seeds removed, roughly chopped

●      3 cloves garlic

●      3 teaspoons tomato paste

●      ¼ cup Tomato Shrub

●      ¼ cup water, or as needed

●      Kosher salt to taste. 

DIRECTIONS

1. Toast coriander, cumin, and caraway seeds in a dry pan over medium high heat until fragrant, approximately 2 minutes. Set aside to cool. Grind in a spice grinder or mortar and pestle.

2. Heat olive oil in the pan over medium high heat. Add dried chilis, and toast until slightly reconstituted. Approximately 2 minutes each side. Set aside.

3. Sauté bell pepper until tender. Add garlic and cook until fragrant. Add tomato paste, and cook for 1 minute.

4. Combine all ingredients in a blender and puree. Serve with falafel, grilled meats, or as a condiment. Float a little olive oil on top in a container and keep in the fridge for up to a week.