(Makes 1 cup)
12 dried chilies varying in nature, try 6 guajillo chilis and 6 Anaheim chilis (@3½ ounces), stems removed
1 tblsp cumin
1 tblsp coriander
2 tblsp tomato paste or 2 oz sundried tomatoes
1 tsp smoked paprika
1 tsp caraway, optional
2 cloves of garlic
1 small yellow onion
1 tsp cayenne pepper, optional
¼ cup vegetable oil 2 tsp kosher salt 1 tsp fresh ground black pepper
Juice of 1 lemon (about 2 tblsp)
Toast the dried chilis in a dry fry pan over medium/low heat until just before they start to brown/smoke. Remove from pan and then soak in hot water for 10 minutes. Drain the water but reserve a little of the chili water for possible reuse.
Cut the onion into smaller chunks put into the food processor with the garlic, tomato paste or sundried tomato, spices and start blending, now add the lemon juice and a little of the chili water, maybe a half tblsp. Blend completely, now add the vegetable oil and woolah you've made Harissa! Enjoy on pita, lavash, with couscous, it's basically a chili sauce.