How to Make Harissa From Dried or Fresh Chilies

To transform this harissa powder to a paste, I add a splash of water and bring the mixture to a simmer, which hydrates the chilies and transforms their flavor. I continue to cook the mixture down until it’s thick enough to hold a channel when I run my rubber spatula across the skillet. From there, a final seasoning with salt, vinegar, and olive oil is all it needs and it’s ready for a place in my refrigerator door.

I lightly oil the peppers and throw them under a broiler on a foil-lined rimmed baking sheet to blacken and blister. The coat of oil helps the peppers char evenly. You could also char the peppers over the direct flame of a gas burner, but I prefer doing it under a broiler, where the indirect heat allows the peppers more time to cook, so the flesh fully softens before their skins burn.

Once the skins on the peppers are evenly singed all around, I transfer them to a bowl and tightly cover it with plastic wrap, allowing them to steam. While the peppers steam and become cool enough to handle, I toast ground coriander and caraway in a dry pan. I next remove the skin, seeds, and stems from the peppers and blend them until smooth in a food processor. The resulting pepper paste is seasoned with the toasted spices, fresh lemon juice, salt, and olive oil.

And if you’re a real champ, make both harissas and mix them together for all the glory of fresh and dried chilies combined.

HabaneroHarissa yeah you right

Can you do one of these for zhoug/zhug?

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