Harissa Oil Recipes

Steps:

• Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
• Add the garlic and stir in the olive oil.
• Pour the mixture into a jar, allowing the spices to settle.
• Keeps in the fridge for 1 week.

Steps:

• Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.

Steps:

• Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
• Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
• Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
• Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
• Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

Steps:

• Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
• Add the garlic and stir in the olive oil.
• Pour the mixture into a jar, allowing the spices to settle.
• Keeps in the fridge for 1 week.