Harissa Recipe-March 2024-www.zdask.com

　　This famous and formidable chili paste goes into many North African, especially Tunisian, dishes. It keeps very well for many weeks in the refrigerator if covered with oil. You can now find it store-bought more easily, including some homemade-type artisanal varieties.

Ingredients

makes 3/4-1cup

　　2 ounces dried hot red chili peppers (stems and seeds removed)

　　4 cloves garlic, peeled

　　1 teaspoon ground caraway

　　1 teaspoon ground coriander

　　1/2 teaspoon salt

　　Extra-virgin olive oil

Step 1

Soak the chili peppers in water for 30 minutes, until soft. Drain and pound with the garlic, spices, and a little salt with a pestle and mortar, or blend in a food processor, adding just enough oil, by the tablespoon, to make a soft paste.

Step 2

Press into a jar and cover with oil.