How to make Harissa Paste

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 oz Chilies - (an assortment, dried smoked hot med mild
  • 6 Garlic cloves

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 tsp Caraway seeds
  • 1 tbsp Coriander seeds
  • 1 3/4 tsp Kosher salt
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin seeds

Found on feastingathome.com

Description

Ingredients

• 4 oz dried chilies - (an assortment mild, med, hot, smoked)
• 6-8 garlic cloves
• 1 T cumin seeds
• 2 tsp caraway seeds
• 1 T coriander seeds
• 3 T olive oil
• 1 ¾ tsp kosher salt
• 1 T fresh lemon juice
• 1 tsp smoked paprika ( optional)

Directions

• Bring chilies to a boil in a large pot of water, turn heat off, cover, let sit 1 hour or overnight. Toast spices and grind them
• When rehydrated, remove seeds and stems. Place all the ingredients in a food processor and pulse until desired consistency.
• To store, place in sealable jar and drizzle olive oil over top after each use, to preserve. It will last 1-2 months in the fridge.