Make some Harissa to your families taste...JJ
Smokey Mild Harissa
1ea Roasted Red Peppers. See below.
4ea Dried Ancho Chiles*
2ea Dried Guajillo Chiles*
2ea Heads Garlic, Roasted
1T Smoked Paprika
1T Tomato Paste
1T Lemon Juice
1tsp Lemon Zest
1tsp Coriander Seed
1tsp Caraway Seed
1tsp Cumin Seed
1tsp Kosher Salt
1/2tsp Black Pepper
1/4C Olive Oil, or as needed
Optional: A Handful Cilantro Leaves and/or Mint Leaves. Substitute 1T minced Preserved Lemon for the Lemon Juice, Zest and Salt
Heat an Oven to 400°F. Cut a bit of the top of the Garlic heads off to expose the cloves.
Place the Garlic heads on 12" of Foil, drizzle with Olive Oil, seal up the foil and roast the Garlic 30 minutes or until soft.
Soak the Chiles in 2C Boiling Water for 30 minutes. When soft remove the stems and seed.
Place the Red Pepper over the flame of a stove. Burn the skin until very black on all sides.
Place in a plastic bag, seal and let cool. Wipe the burnt skin off and remove seeds, rinse if desired.
Place the Spice Seeds in a small pan and Toast over Med/High heat until fragrant.
Dump the seeds in a cheapo Coffee Grinder and grind into a powder.
Place all the ingredients but the Olive Oil in a Food Processor.
Puree the ingredient, stopping to scrape the bowl down a few times.
When well pureed, Drizzle the Olive Oil in while the processor is running. Process, adding Oil, to desired thickness.
If too thick, you can add the Chile soaking liquid as needed.
Adjust Seasoning. Place the Harissa in a jar and cover with a thin layer of Olive Oil.
Cover and refrigerate. Will keep about 6 weeks if you keep the Harissa covered in Oil.
Makes about 1 Cup.
Note* The Chiles are available in some Grocery Stores, at Mexican Grocers or Online. Leftover Dry Chiles keep a year or more and are used in many Mexican dishes and in Chili con Carne.