MAKES: ABOUT 1½ CUPS • DIFFICULTY: easy
Harissa is an aromatic, spicy paste frequently used in North African and Middle Eastern cooking. It’s usually made of hot chili peppers, garlic, olive oil, and such spices as caraway, coriander, cumin, and saffron—but these vary according to preference. Harissa is called the national condiment of Tunisia, where it seems most meals contain it. In the United States, you can find less-than-healthy versions at many markets in cans or tubes, which is why I’ve included a recipe here for you to enjoy.
⅓ cup dried hot red chilies, seeded and cut into small pieces, or to taste
1 tablespoon coriander seeds
2 teaspoons caraway seeds
1 teaspoon cumin seeds
2 roasted red bell peppers (see above, or store-bought)
3 garlic cloves, chopped
1 tablespoon nutritional yeast
2 teaspoons white miso paste
Place the dried chilies in a heatproof bowl and cover with boiling water. Set aside for 30 minutes; then drain.
In a small skillet, stir the coriander, caraway, and cumin seeds over low heat until fragrant, about 30 seconds. Transfer to a food processor and add the drained chilies, roasted red bell peppers, garlic, nutritional yeast, miso, and Savory Spice Blend to taste. Process until smooth. Add up to ¼ cup of water, as needed, to make a smooth, thick sauce.
Roast bell peppers by holding them directly over a gas flame with a pair of tongs until the skin blackens on all sides. They can also be roasted under a broiler, turning until the skin blackens all over. Place the blackened peppers in a bowl and cover tightly. Set aside for 10 minutes, or until cool enough to touch with your hands; then remove the blackened skin and the seeds and proceed with the recipe. If you’d rather not roast your own peppers, you can purchase jars of roasted red bell peppers in supermarkets.