Three-Chile Harissa
by Jeremy Fox
Yield: Makes about 1¾ cups
Ingredients
You have 1 of 9
produce
- ○1 ouncechipotle chiles(seeds removed, torn into 1-inch pieces)
- ○2garlic cloves
- ○3 ouncesguajillo chiles(dried, seeds removed, torn into 1-inch pieces)
pantry staple
- ✓2 tablespoonChampagne vinegar
- ○1 teaspoonkosher salt
- ○1/2 teaspoonAleppo pepper
- ✓1/2 cupolive oil
- ○1 tablespoonnigella seeds
- ○1 teaspooncoriander seeds
- ○1 tablespoonground cumin
Instructions
- 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.
- 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).
- Harissa can be made 1 week ahead. Cover and chill.
My notes
Nigella seeds can be found at Indian markets, some supermarkets, or online.