Harissa Paste

Ingredients

• Peppers

  Hot chili, green, canned, pods, excluding seeds, solids and liquids

  100g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Garlic

  Raw

  4 clove or 12g

• Caraway seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Salt

  Table

  1 ½ tsp or 9g

Directions

1. Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
2. Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
3. Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
4. Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
5. Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.
6. (source: https://www.allrecipes.com/recipe/279136/harissa/)