Makes 1 cup
1 teaspoon cumin seeds
1 teaspoon caraway seeds
3 cloves garlic, halved
- Seattle police officer faces firing over arrest of man carrying golf club
- Mariners’ triple play hadn’t been seen since 1955
- 5 things you should know about Microsoft’s Windows 10
- Before getting the ax, Steve Sandmeyer show was scraping by
- Seattle’s Panama Hotel deemed a National Treasure
Most Read Stories
3 dried New Mexico chilies
12 sun-dried tomato halves (about 1/2 cup)
6 tablespoons vegetable oil
1 teaspoon white vinegar
1. In very small skillet combine cumin and caraway seeds and garlic and cook over medium-low heat until very fragrant and garlic begins to color, about 5 minutes. Transfer the garlic to a food processor. Grind the toasted cumin and caraway seeds with a mortar and pestle or electric spice grinder and add to the food processor.
2. Return skillet to heat and add chilies. Toast until lightly browned and very aromatic, 2 to 5 minutes. Transfer to bowl; add sun-dried tomatoes, cover with boiling water and cover with plastic wrap. Allow to sit until chilies are quite soft, about 20 minutes. Drain through fine-mesh strainer, reserving the soaking liquid.
3. Transfer chilies and tomatoes to food processor, add oil and vinegar, and process until very smooth and uniformly blended, 3 to 5 minutes, scraping down sides of work bowl as necessary. Adjust seasoning with salt and cayenne to taste. Add a tablespoon or 2 of the reserved soaking liquid if the harissa is too stiff. Transfer to bowl and refrigerate until needed. (Harissa will keep in a covered bowl in the refrigerator for 1 week.)
Note. Bulk-dried chilies are available at Latin speciality stores and in many well-stocked supermarkets. Be sure to use vegetable oil; olive oil will taste bitter if puréed in the processor for the extent of time it takes to purée the tomatoes and chilies.