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
Ingredients
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3/4 cup
canned chipotle chilies in sauce
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2-3
garlic cloves
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1/2 cup
diced tomatoes
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3 tablespoons
fresh lemon juice
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3 tablespoons
olive oil
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1 tablespoon
ground coriander
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1 tablespoon
sweet paprika
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2 teaspoons
ground cumin
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2 teaspoons
ground caraway
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1 teaspoon
salt
Directions
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Add the ingredients to a blender or food processor and blend until smooth.
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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.
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