Honey Harissa

Harissa (see photo on this page), a fiery-red condiment with roots in the Maghreb (the North African region that includes Nigeria, Tunisia, and Morocco), can vary wildly in heat and flavor. Some are milder and almost fermented in flavor, while others are practically too hot to handle. I like my harissa to get used up, so I make it a little mellower, starting with roasted peppers and adding in roasted garlic and even a drop of honey. That gives you more latitude to use it in sandwiches, mixed into mayo or yogurt, or as a seasoning for a soup or a stew. Of course, if you like your harissa super spicy, just add more dried hot peppers.

Makes 1½ cups

Active Time: 20 minutes

Total Time: 1 hour 15 minutes

5 smallish whole dried hot peppers, such as chiles de arbol

2 large red bell peppers, or 2 whole jarred fire-roasted red peppers,* drained, rinsed well, and patted dry

5 garlic cloves, unpeeled, or 5 cloves Garlic Confit

1 teaspoon caraway seeds

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon sweet paprika

2 tablespoons freshly squeezed lemon juice

1 teaspoon honey

1 teaspoon kosher salt

If you’re using fresh bell peppers and garlic, preheat the oven to 450°F. Place the whole dried peppers in a bowl, cover with hot water, soak for 30 minutes, then drain and discard the water.

While the chiles are soaking, arrange the peppers on a rimmed baking sheet and roast until puffed and blackened in spots, flipping with tongs halfway through, 25 to 30 minutes total. During the last 10 minutes of cooking, open the oven and throw the garlic cloves on the tray to roast along with the peppers. During the last 5 minutes of roasting, place the caraway seeds, coriander seeds, and cumin seeds on a piece of foil and roast them in the oven until fragrant (check them starting at 3 minutes in case they toast a little ahead of schedule). Remove the spices to cool, then remove the bell peppers and garlic from the oven. Using the tongs, place the bell peppers in a bowl, cover tightly with plastic wrap, and let cool for 30 minutes.

Transfer the caraway, coriander, and cumin to a spice grinder or mortar and pestle and grind until powdery. Uncover the bell peppers. Working over the sink, remove and discard the stems, seeds, and skins (but don’t rinse the peppers!). Place the peppers in the bowl of a food processor and squeeze the roasted garlic out of its skins into the bowl along with the ground spices, paprika, soaked hot peppers (hold back on a hot pepper or two at the beginning if you’re scared of a lot of spice), lemon juice, honey, and salt. Process until smooth, then transfer to a jar with a tight-fitting lid. Stored in an airtight container, the harissa will keep for up to 10 days.

*If you’re starting with jarred peppers and Garlic Confit, simply toast the caraway, cumin, and coriander in a small, dry skillet over medium heat for 3 to 4 minutes, until fragrant, transfer to a plate to cool, and proceed as instructed.