Harissa is a spicy, flavorful paste created with chilies and garlic, two of my favorite ingredients. I was introduced to this absolutely delicious concoction when I lived in North Africa, many years ago. I love to just dip my pita bread in it or use it as a chili paste in my chicken/fish recipes. The flavors are bold and outstanding.
4 Guajillo Whole Chilies
4 De Arbol Whole Chilies
2 teaspoons garlic
1/4 teaspoon kosher salt
1 teaspoon whole cumin
1 Tablespoon olive oil
Soak the chilies in warm water for 30 minutes, pull the tops off and place in a blender with garlic, whole cumin, salt and olive oil. Blend for 3-4 minutes or until a thick paste is created, set aside in an airtight jar. Stays fresh in the refrigerator for a couple of weeks.
This recipe is a perfect pair for the “Harissa Chicken” recipe. The recipe above shows you how to make this versatile sauce but use the Harissa Chicken recipe to really show off the flavors and create something unforgettable!