Harissa

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 5 dried hot new mexico chilies (you can use california green chiles or ancho chiles)
• 1 cup hot water
• 1 tablespoon flour
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon sugar
• 1/8 teaspoon caraway seed, crushed
• 1/2 cup onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 2 tablespoons no-added-salt tomato paste
• 1/8 teaspoon salt
• 2 teaspoons fresh lime juice

Recipe

• 1 using rubber gloves, remove and discard stems and seeds from chile peppers.
• 2 wash chiles in cold water; drain.
• 3 tear chiles into strips; place in a small bowl.
• 4 add hot water; let stand 20 minutes.
• 5 pour chile mixture into container of an electric blender; cover and process until smoooth, stopping once to scrape down sides.
• 6 set mixture aside.
• 7 combine flour and next 5 ingredients in a small bowl; set aside.
• 8 cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender.
• 9 add flour mixture; stir well.
• 10 mixture will be dry.
• 11 cook, stirring constantly for about 1 minute.
• 12 gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• 13 stir in tomato paste and salt.
• 14 let cool slightly.
• 15 pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down the sides.
• 16 stir in lime juice.
• 17 store in refrigerator.