Harissa North African Spicy Chile Paste

Yield: Apx 1 ½ Cups

Ingredients:

2 oz Dried Guajillo Chile Peppers* - stems removed 1 oz Dried Arbol Chiles* - stems and seeds removed 8 Fresh - rough chopped 1 Red Bell Pepper 1 Tbs Seed 1 Tbs Seed 2 tsp Seed 2 tsp Kosher 3 Tbs Sundried Tomatoes packed in oil - rough chopped 2 Tbs Oil from Sundried Tomatoes Juice of ½ Lemon as needed

Preparation: 1) Place the dried chiles in a small mixing bowl - Add boiling water until chiles are completely submerged - Cover with plastic wrap and set aside until needed (minimum 30 minutes) 2) Turn broiler to high and set a rack to the top position (apx 4-6 inches under the broiler) - Place the bell pepper on a foil lined baking tray and place directly under the broiler - Allow to cook (turning occasionally) until blackened on all sides and soft (apx 20-30 minutes) - Once blackened, transfer to a bowl and cover with plastic wrap - Set aside to cool until easily handled 3) While the bell pepper is cooling, place a small skillet over medium-low heat and add the coriander, cumin, and caraway seeds - Dry roast (stirring constantly until very fragrant (apx 2 minutes) - Transfer to the work bowl of a blender or small food processor along with the garlic and kosher salt - Process (scraping down the sides as needed) until the have broken down and the garlic forms a paste 4) Once the bell pepper has cooled, remove the peel, stem and seeds - Rough chop and add to the blender/food processor - Drain the soaked peppers - Rough chop and transfer to the blender/food processor 5) Add sundried tomatoes, sundried tomato oil, and lemon juice - Process (scraping down the sides as needed) until well mixed - While the blender/food processor is running, drizzle in olive oil (up to ¼ Cup) as needed until a thick, relatively smooth paste is formed 6) Transfer to an airtight GLASS container (plastic or ceramic will permanently stain) and use immediately or store in the refrigerator for up to 3 months

* To be truly authentic, the Tunisian Red Baklouti chile should be used (fresh or dried) however, I have never found these chiles for sale anywhere in the United States other than at a couple of farmers markets so substitutions have to be made. If you grow baklouti chiles yourself or happen to find a place to purchase them, by all means, you should use them but I think that the blend of guajillo, arbol, roasted red bell pepper, and sundried tomato make for a very close flavor and heat level to the 'truly authentic' version. Taz Doolittle www.TazCooks.com