Tunisian Spicy Chile Paste - {Harisa}

Recipe Ingredients

2 oz	56g	Dried guajillo chiles - (abt 8 chiles)
2 oz	56g	Dried California chiles - (abt 8 chiles)
5		Garlic cloves
2 tablespoons	30ml	Water
		Extra-virgin olive oil - as needed
1/2 teaspoon	2.5ml	Freshly-ground caraway seeds
1/4 teaspoon	1.3ml	Freshly-ground coriander seeds
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

Soak chiles in tepid water to cover until softened, about 1 hour. Drain and remove stems and seeds. Puree in blender or food processor with garlic, water and 2 tablespoons olive oil until smooth, stopping occasionally to scrape down sides.

Transfer mixture to small bowl and stir in caraway, coriander and salt. Store in jar, covering surface of paste with layer of olive oil. Whenever paste is used, you must always top off with olive oil, making sure no paste is exposed to air; otherwise it will spoil.

This recipe yields 1 cup.

Each tablespoon: 19 calories; 222 mg sodium; 0 cholesterol; 2 grams fat; 1 gram carbohydrates; 0 protein; 0.16 gram fiber.

Variation: To make very hot harisa, use 4 ounces dried guajillo chiles and 1 ounce dried chiles de arbol.

Source:
The Los Angeles Times, 04-12-2000

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