I’d never heard of harissa until researching how to make Moroccan olives, but it’s what gives them their fiery smokiness. Harissa is Tunisian chili paste made from a blend of dried red peppers and spices. It can be used to increase the heat in virtually any recipe. For an easy appetizer, I especially enjoy serving harissa on slices of baguette. Depending on which peppers you select, harissa can be anywhere from blazingly hot to mild and smoky. This particular harissa recipe produces a mild, smoky blend.

The Peppers

             Clockwise from top: ancho chiles, New Mexico chiles, chiles de arbol

Ancho chiles: fairly large, brownish-black peppers with wrinkly skin that produce a smoky-sweet flavor (the mildest of these three chiles).

New Mexico chiles: spicier than ancho chiles, but still relatively mild and sweet among peppers as a whole. They have a smooth, reddish-brown skin.

Chiles de arbol: fiery red and extremely potent. Use these small peppers to amp up the heat.

Note: you can use a combination of these peppers (or all one kind) depending on how hot you want your harissa paste.

How to Prepare the Peppers:

Soak the dried chiles in hot water for 30 minutes to make them soft and pliable.

Carefully remove the stems and seeds. Kitchen shears can easily cut through the chiles de arbol, the seeds of which are otherwise difficult to remove.

My next blog post will feature Moroccan olives, which use this lovely condiment. Try not to eat all the harissa between now and then!

The Noyon Countryside

On our honeymoon, Corey and I wandered around the dirt paths and trails surrounding the quaint city of Noyon. In the distance you can see the Noyon Cathedral, located in the heart of the town.

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Harissa

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Serves	yields 1/2 - 1 cup
Website	About.com

Harissa is Tunisian chili paste made from a blend of dried red peppers and spices. It can be used to increase the heat in virtually any recipe. This harissa recipe produces a mild, smoky chili paste.

Ingredients

• 3 ancho chiles
• 3 New Mexico chiles
• 4 chiles de arbol
• 3 Cloves garlic (minced)
• 1/2 teaspoon salt
• 2 Tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon ground cumin

Note

You can use a combination of peppers (or all one kind) depending on how hot you want your harissa paste.

Directions

Step 1

Soak the dried chilies in hot water for 30 minutes to make them soft and pliable. Drain. Carefully remove stems and seeds.

Step 2

In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.

Step 3

Add remaining spices and blend to form a smooth paste.

Step 4

Store in airtight container. It will keep for a month in the refrigerator. Drizzle a small amount of olive oil on top as needed.