Tunisian Harissa

A Spicy North African Condiment

Harissa is a hot sauce originating from Tunisia, but it’s popular throughout North Africa and the Middle East. It is a spicy chili paste that has many variations, ranging in flavor and intensity from mild to hot. Mayo and harissa are the basic condiments of Tunisia, and we learned to enjoy both condiments on just about everything, especially on fresh baked bread.

Harissa sold us on Tunisian cuisine, and we instantly saw the potential of making this at home using New Mexico chilies. Since returning to the USA, we’ve been making large batches of harissa every fall during the chile harvest and freezing it in glass jars. We look forward to spreading it on fresh bread or on omelets all year long.

Ingredients

· 2 dozen dried red chile peppers

· 2-3 roasted red bell peppers, stems, seeds and skins removed

· 3/4 c. chopped garlic

· 2 T. caraway seeds

· 2 T. cumin seeds

· Salt to taste

· 1½ c. olive oil

Directions

1. Remove the stems and seeds from the dried chile peppers. Soak in hot water for 20 minutes, then drain.

2. Toast the caraway and cumin seeds until aromatic and then grind to a powder with a mortar and pestle or spice grinder.

3. Place peppers, garlic, caraway and coriander in food processor and process until smooth.

4. Mix in oil and add salt to taste.

5. Place harissa in jars, and cover the top with a little oil to form a cap. Store in the refrigerator for up to 1 month or freezer for up to 1 year.

6. Serve on a platter with tuna (canned in olive oil), sliced hard boiled eggs, and a fresh baguette.