Our Chef of the Month Dakota Soifer has shared another great recipe with us! You can use his Harissa as a great grilling marinade, add it to yogurt or aioli for a great dipping sauce, or even use it on its own as a vibrant condiment.
2 C Seeded & roughly chopped fresh fresno chilies
6 Cloves garlic
2t Tomato paste
1/2 C Pequillo peppers
1T Black cumin
2t Hot smoked paprika
2T Olive oil
Toast the spices until fragrant and grind finely. Put the chilies, garlic, salt and half the spices into a food processor. Let the processor run for a few minutes stopping it every now and then to scrape the sides down. You are trying to achieve a very smooth, almost liquid-y consistency. This will probably take longer than expected, be patient. A well pureed base will ensure a successful Harissa. Once pureed, add in the tomato paste & peppers along with the rest of spices. Stir in the olive oil by hand, you don’t want an emulsion. This will keep for a few weeks in the fridge, just pour a very thin layer of oil on the top to protect from oxidization, between uses.