• Prep Time:
  • Cooking Time:
  • Serves: 1 1/2 cups

Harissa (African)

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 7 Dried New Mexico chilies
  • -seeds and stems removed
  • 5 sm Hot red chilies
  • -such as piquins
  • -seeds and stems removed
  • 5 Garlic cloves; peeled
  • 1 tb Ground cumin
  • 1 ts Ground caraway seeds
  • 1 ts Ground cinnamon
  • 1 ts Ground coriander
  • 1 ts Dried mint
  • 2 tb Olive oil
  • Water as needed


Soak the chilies in water until they are soft, at least 30 minutes. Place
them in a food processor or blender with the rest of the ingredients and
puree to a thick paste, adding water if necessary to avoid a mixture that
is too dry. Add to vegetable and meat stews or serve as a table condiment.
Will keep up to 6 weeks in the refrigerator, covered with a thin film of
olive oil.

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