Three Chili Harissa Written by ryannimilwich on March 24, 2020 in Sauce Jump to RecipePrint Recipe Print Three Chili Harissa0 from 0 votesRecipe by Jeremy FoxCourse: Dips, Sauce, PasteCuisine: Middle EasternDifficulty: EasyServings16servingsPrep time50minutesCooking time10minutesCalories1480kcalThis paste is great to add to your next tomato sauce or thin out to create a dip for a roasted chicken.Ingredients3 Ounces Dried Guajillo Chiles, seeds removed1 Ounce Chipotle Chiles, seeds removed1 Tbsp Nigella Seeds1 Tsp Coriander Seeds2 Cloves Garlic1 Tbsp Ground Cumin1 Tsp Kosher Salt1/2 Tsp Aleppo Pepper1/2 Cup Olive Oil2 Tbsp White wine VinegarDirectionsPlace 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).