Three Chili Harissa
Course: Dips, Sauce, PasteCuisine: Middle EasternDifficulty: EasyServings
16
servingsPrep time
50
minutesCooking time
10
minutesCalories
1480
kcalThis 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).
Recent Comments