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Harissa

Spicy town surprises around every corner. Put it on your eggs, in your stews, or eat it plain for a good ol' kick in the pants!

Prep
Cook
Serves 20people
Ingredients
15
dried chiles de árbol
2
dried guajillo chiles
1
dried ancho chile
1
tbsp cumin seeds
1 1/2
tsp coriander seeds
3
garlic cloves, smashed
2
tbsp fresh lemon juice
1
tbsp white wine vinegar
1
tbsp tomato paste
1 1/2
tsp hot smoked Spanish paprika
1
tsp kosher salt
3/4
cup olive oil, divided
Directions
1.
Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15 – 20 minutes.
2.
Drain; remove stems and seeds and discard (wear gloves for this part if you have them or be sure to wash your damn hands).
3.
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes.
4.
Transfer to a food processor or Vitamix, add garlic, and pulse until spices are broken up and garlic forms a paste.
5.
Add chiles and pulse until chiles form a coarse paste.
6.
Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture.
7.
With the motor running, stream in ½ cup oil. Process until oil is incorporated.
8.
Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
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