CHEATER

HARISSA

TOTAL TIME

10 MIN

Makes ⅔ cup

Harissa is a North African chile paste that’s terrific with pretty much anything, especially grassy cuts of meat like lamb. You can buy it in a lot of grocery stores nowadays but somehow, when I really need it, it’s nowhere to be found. That’s why I keep this cheater version close by. Paprika, garlic, cumin, and coriander give it incredible depth, while chipotles chiles in adobo (my untraditional addition) provide smokiness and heat. I like my harissa pretty loose so I can use it as a dip or spread, but just add a little less oil if you want a thicker paste.

• 3 tablespoons sweet smoked paprika
• 3 tablespoons fresh lemon juice
• 2 canned chipotles in adobo, seeded and minced
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• ¾ teaspoon ground cumin
• ¾ teaspoon ground coriander
• ¼ cup extra-virgin olive oil

In a small bowl, whisk everything except the olive oil together until smooth. Gradually whisk in the olive oil until incorporated. Scrape into a jar, cover, and refrigerate until chilled.

DO IT AHEAD The harissa can be refrigerated for up to 5 days.