Hurry-Up Harissa

By MissGinsu • August 22, 2010 • 1 Comments

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Author Notes: Harissa and I first met over a Moroccan Tagine. Immediately hooked, I started making my own harissa variations at home and although I usually start out by soaking dried chilies, I often can't find dried chilies when I travel to see friends. This version starts with canned chipotle chilies, a product I have better luck finding outside the bigger cities. Use this delicious sauce alongside anything from scrambled eggs to grilled vegetables and burgers. It's amazing with grilled sweet corn. - MissGinsu

Makes 1 3/4 cups

3/4 cups canned chipotle chilies in sauce
2-3 garlic cloves
1/2 cup diced tomatoes
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon ground coriander
1 tablespoon sweet paprika
2 teaspoons ground cumin
2 teaspoons ground caraway
1 teaspoon salt

Add the ingredients to a blender or food processor and blend until smooth.
Serve immediately, or transfer to an airtight container. The flavor will improve after it mellows for a few days. Excess harissa will keep well when refrigerated for a couple of weeks, or frozen for a couple of months.