Harissa 2017 By Philipe LaMancusa
2 medium to large red bell peppers
1 ½ tsp coriander seeds
1 ½ tsp cumin seed
1 tsp caraway seed
5 cloves fresh garlic
½ medium red onion
2 ounces dried ancho chilies
2 ounces dried guajillo chilies
½ c. Aleppo pepper
¼ c. olive oil
1 medium to large red tomato or 2 Tbsp tomato paste and 1/3 c. water
½ c. red wine vinegar
2 Tbsp fresh mint (optional)
1 large pinch ground cinnamon (optional)
2 Tbsp smoked paprika (optional)
Roast and peel and seed the red peppers
Toast the seeds lightly and let cool.
Seed, stem dried peppers, cover generously, moderately hot tap water 30 min drain.
Peel the tomato by blanching in boiling water 90 seconds and seed
Now put everything in a food processor and blend until smooth but still chunky
Let cool then jar and refrigerate. Keeps well.
Serve with pita and hummus or use as a rub or a marinate of fish or chicken.
Pine nuts, pomegranate seeds, rose water more cumin, olive oil, add more garlic, hotter peppers, go CRAZY, man!