How to make it

  • 1. Soak the chilies in tepid water to cover until softened, about 1 hour. Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides. This will take a few minutes.
  • 2. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil, to protect it from bacteria. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air, otherwise it will spoil.
  • Variation: To make a hot harīsa, use 4 ounces dried guajillo chilies and ½ ounce dried de Arbol chilies. To tone it down to suit. Just replace some of the Guajillo chilies with more Anaheims.
  • Note:
  • To make salsa al-harīsa, that is, harīsa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harīsa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.

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  • rainbowcookin 7 years ago
    This sounds great. I will definitely give this a try sometime soon!
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  • NPMarie 7 years ago
    Nice post! I'd go for the hot harisa version:)
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