Photo by Peden & Munk
Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.
Recipe information
Yield
Makes about 1 3/4 cups
Ingredients
3 ounces dried guajillo chiles (about 7 large or 15 small), seeds removed, torn into 1-inch pieces
1 ounce chipotle chiles (about 9 medium or 14 small), seeds removed, torn into 1-inch pieces
1 tablespoon nigella seeds
1 teaspoon coriander seeds
2 garlic cloves
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
2 tablespoons Champagne or white wine vinegar
Ingredient info:
Nigella seeds can be found at Indian markets, some supermarkets, or online.
Special equipment:
A spice mill or a mortar and pestle
Preparation
Step 1
Place guajillo and chipotle chiles in a large heatproof bowl and pour in boiling water to cover. Let chiles soak until softened, 40–45 minutes; drain.
Step 2
Grind nigella seeds and coriander seeds in a spice mill or with a mortar and pestle. Transfer to a food processor and add garlic, cumin, salt, and Aleppo pepper and pulse until garlic is very finely chopped. Add chiles and pulse until they are chopped. Add oil and vinegar and pulse just until incorporated (mixture should have the texture of a coarse paste).
Do Ahead
Step 3
Harissa can be made 1 week ahead. Cover and chill.
Recipe notes
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