+
0 (0)

Sauces and Condiments

Basic harissa

Basic harissa
Glenn Koenig / Los Angeles Times

This is an ode to harissa. It's replaced my ketchup, my salsa picante, even (gasp) my Louisiana hot sauce. I put it on everything. Well, not exactly everything, but the potent North African chile sauce goes into my bean soups ... Read more

Total time: 40 minutes | Makes 1 cup
  • 4 ounces dried chiles (equal amounts of New Mexico, guajillo and chipotle chiles)
  • 5 cloves garlic, peeled
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons caraway seeds, freshly ground
  • 1 1/2 teaspoons coriander seeds, freshly ground
  • 2 tablespoons best-quality olive oil, plus extra for storage

Step 1Place the chiles in a large bowl and cover with boiling water. Let rest until softened, about 30 minutes. Drain, then remove the seeds and stems from the chiles. Wear latex or rubber gloves when you do this to avoid irritating your skin.

Step 2Place the seeded and stemmed chiles into the bowl of a food processor with the garlic and pulse a couple of times. Add the salt, caraway and coriander. Process until smooth, pouring the olive oil into the feeding tube on top as you blend. Add a little water if necessary to achieve the right consistency: The harissa should be a thick paste. To store, top off with a thin layer of olive oil and refrigerate.

Note: You can grind the spices in a spice grinder, a coffee grinder or with a mortar and pestle.

HAVE YOU TRIED


Early winter salad
Early winter salad

Peruvian fish ceviche
Peruvian fish ceviche

Sephardi syrup
Sephardi syrup

Braised rabbit pappardelle with spring vegetables
Braised rabbit pappardelle with spring vegetables

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Heşandin dip
Simple marinara sauce
Basic vinaigrette
Veal stock