Three Chili Harissa

Three Chili Harissa

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Recipe by Jeremy Fox Course: Dips, Sauce, PasteCuisine: Middle EasternDifficulty: Easy
Servings

16

servings
Prep time

50

minutes
Cooking time

10

minutes
Calories

1480

kcal

This paste is great to add to your next tomato sauce or thin out to create a dip for a roasted chicken.

Ingredients

  • 3 Ounces Dried Guajillo Chiles, seeds removed

  • 1 Ounce Chipotle Chiles, seeds removed

  • 1 Tbsp Nigella Seeds

  • 1 Tsp Coriander Seeds

  • 2 Cloves Garlic

  • 1 Tbsp Ground Cumin

  • 1 Tsp Kosher Salt

  • 1/2 Tsp Aleppo Pepper

  • 1/2 Cup Olive Oil

  • 2 Tbsp White wine Vinegar

Directions

  • Place guajillo and chipotle chiles in a large heatproof bowl and pour in boiling water to cover. Let chiles soak until softened, 40–45 minutes; drain.
  • Grind nigella seeds and coriander seeds in a spice mill or with a mortar and pestle. Transfer to a food processor and add garlic, cumin, salt, and Aleppo pepper and pulse until garlic is very finely chopped.
  • Add chiles and pulse until they are chopped. Add oil and vinegar and pulse just until incorporated (mixture should have the texture of a coarse paste).

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