Harissa
This crimson, not-too-spicy, fermented chile condiment is worth the wait and it goes with everything!
Equipment
- 1 small pan for dry toasting spices
- 1 Mortar and pestle or spice grinder for grinding toasted spices
- 1 Food processor
- 1 1 quart jar sterilized
- Plastic wrap
- Parchment paper
Mise en place
- 10 dried ancho chiles stems and seeds removed, rough chop
- 3 dried Anaheim (New Mexico) chiles stems and seeds removed, rough chop
- 6 cloves garlic root ends trimmed, rough chop
- 1 red bell pepper, raw stem and seeds removed, rough chop
- 1 red bell pepper, roasted roasted, skins removed
Spices
- 1 tbsp coriander seeds
- 1 tbsp caraway seeds
- 1 tsp cumin seeds
Method
- Toast the spices in a dry pan over medium heat, until aromatic. Do not burn! Grind spices in mortar and pestle or spice grinder.
- Combine the ancho chiles, Anaheim chiles, garlic, fresh red pepper, and roasted red pepper with the toasted spice mix in a food processor and process to a paste consistency. The mixture will be moist but will not too juicy.
- Pack the paste into the sterilized jar, pressing out any air pockets as you fill. Leave about 1 inch of headspace.
- Press a piece of plastic against the surface of the ferment, making sure not to trap any air beneath it. Screw the lid down tightly.
- Set the jar in a corner of the kitchen to ferment for at least two, preferably three weeks (or four if you can). Keep an eye out for air pockets forming in the paste. If you do see any, simply open the lid and press it back down. If the lid starts to bulge, crack it open it open to release the gasses created by the fermentation process.
- When it is ready, remove the plastic and place a new clean, small round of plastic wrap or parchment paper directly on top of the paste. Tighten the lid, then store in the fridge, where this ferment will keep for 10 to 12 months.
Notes
Harissa goes great on eggs, with roasted or grilled meats, and mixed into creamy feta dips for a splash of color and to kick it up for a mild, yet complex heat.