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Add this harissa to your next tomato sauce or try it with ourRoast Chicken with Harissa and Schmaltz.
Ingredients
Makes about 1 3/4 cups
Ingredient info:
Special equipment:
Step 1
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.
Step 2
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).
Do Ahead
Step 3
Harissa can be made 1 week ahead. Cover and chill.
Leave a Review
Reviews (2)
Back to TopDelicious. I'm mad for harissa and have made it many times using many recipes. Exact amounts aren't important. Tonight I made this version and slathered it onto a chicken I spatchcocked and roasted for dinner. Added a bit of honey for some sweetness to a cache of New Mexican chilis I had stashed in my pantry. Threw all the ingredients into a glass container and pulverized the mixture with my trusty immersion blender. Heaven.
skeetnyc
NYC
1/20/2021
Yummy. Used it for the Roast Chicken with Harissa and Schmaltz. Will try on pasta next maybe.
lisamichellek
10/2/2017