Saveur, used guajillo chilis and New Mexico chilis.
Harissa (makes about 1 C)
- 0.5 oz dried tabasco chilis, stemmed (seeds removed if you want less heat)
- 1 oz dried ancho chilis, stemmed (seeds removed if you want less heat)
- 1 tsp whole cumin seeds
- 1/2 tsp whole caraway seed
- 1/2 tsp whole coriander seed
- 3 Tbs olive oil, plus extra if needed
- juice of 1 lemon
- 5 cloves garlic
- salt to taste
2. Place the cumin, caraway, and coriander in a small skillet over medium heat. Shake the skillet often. Heat til fragrant. Grind the spices.
3. Drain the peppers and place in a food processor. Add the spices, garlic, lemon juice, olive oil, and salt to taste.
4. Puree until smooth. Add additional olive oil and salt if needed. Use sparingly as a substitute for many hot sauces.
Kitchen Notes: You have a lot of flexibility in the peppers you choose, go go based on what you like, and how much heat you prefer. This version is very spicy as I didn't remove the seeds. The original version called for half as much cumin, but I enjoy the flavor tremendously.
Verdict? I was questioning my choice of the tabasco and ancho chilis, but they complement each other well. The ancho has a mildly smoky flavor, the tabasco a sort of woodsy flavor. The garlic is very assertive. For someone who is not a raw garlic fan, roasted garlic would probably be good, though the flavor entirely different. I plan to incorporate into some hummus, and I'll report in.