Author Notes: Harissa and I first met over a Moroccan Tagine. Immediately hooked, I started making my own harissa variations at home and although I usually start out by soaking dried chilies, I often can’t find dried chilies when I travel to see friends. This version starts with canned chipotle chilies, a product I have better luck finding outside the bigger cities. Use this delicious sauce alongside anything from scrambled eggs to grilled vegetables and burgers. It’s amazing with grilled sweet corn. —MissGinsu
Makes: 1 3/4 cups
Ingredients
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3/4
cup canned chipotle chilies in sauce
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2-3
garlic cloves
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1/2
cup diced tomatoes
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3
tablespoons fresh lemon juice
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3
tablespoons olive oil
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1
tablespoon ground coriander
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1
tablespoon sweet paprika
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2
teaspoons ground cumin
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2
teaspoons ground caraway
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1
teaspoon salt
Directions
- Add the ingredients to a blender or food processor and blend until smooth.
- Serve immediately, or transfer to an airtight container. The flavor will improve after it mellows for a few days. Excess harissa will keep well when refrigerated for a couple of weeks, or frozen for a couple of months.