Yield: approximately ½ cup
Ingredients:
3 dried chile puya
2 dried chili guajillo nuevo mexico
2 dried chile morita
Chef’s Note: Double the number of chiles if using fresh ones.
¼ teaspoon caraway seeds or 3/8 teaspoon ground caraway
¼ teaspoon coriander seeds or 3/8 teaspoons ground coriander
¼ teaspoon cumin seeds or 3/8 teaspoons ground cumin
1 clove garlic, peeled and pressed or grated
½ teaspoon kosher salt, or to taste
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil, plus more for storing any extra
Instructions:
Chef’s Note: Wear gloves while handling chilis.
Cut off any stems from the dried chiles. Open the dried chiles and remove the seeds.
Place chiles in a heat-proof bowl that will not stain.
Chef’s Note: Some may suggest soaking the chiles prior to removing the stems and seeds. It is easier to do so before soaking.
Bring 1 ½ cups of water to a boil.
Pour boiling water over the chiles. Place a heavy saucer on top of the chiles to submerge them in the water.
Let stand for 45 minutes.
Chef’s Note: If using spice seeds: Place a dry frying pan over medium heat. Add caraway, cumin and coriander. Toast until fragrant, swirling or stirring to prevent browning. Place toasted seeds in a mortar and pestle and grind.
Drain the chiles through a strainer over a saucepan. Place saucepan of soaking water over medium-high heat and reduce liquid to ¼ cup.
Discard any random seeds from the strainer.
Puree chiles, spices, garlic, lemon juice, olive oil and salt. Add reduced soaking water until the paste is the desired consistancy, smooth and thick, not runny.
Place in an sterile airtight glass canning jar. Cover top with a thin layer of olive oil. Skew on sterile top.
Chill.
Chef’s Note: Harissa may be kept chilled for up to a month. Carefully drain off olive oil before removing desired amount of harissa. Top with fresh olive oil, replace lid and chill to store again.