Harissa Hot Chilli Paste

[hotsauceblog]

Harissa Hot Chilli Paste

2 ounces mildly hot dried guajillo chilli peppers
2 ounces mild dried Anaheim chilli peppers
5 garlic cloves, peeled
2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1 1/2 teaspoons salt
extra virgin olive oil for topping off

Soak the chilli peppers in tepid water to cover until softened, 45 minutes to 1 hour. Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.
Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used, you must always top off with olive oil making sure no paste is exposed to air, otherwise it will spoil.
Makes 1 cup.

Variation; To make a hot harisa, use 4 ounces dried guajillo chilli peppers and 1/2 ounce dried de Arbol peppers.

Note: To make salsat al-harisa, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water, and 1 tablespoon finely chopped fresh parsley leaves.

[Pepperfire]

I personally wouldn't mix up more of this recipe than I was going to use in one week.

My Peppermaster, Greg said that the fresh garlic in this recipe creates an anaerobic condition which could lead to botulism.

Mix it to eat, but lose the "keep" instructions.

Here is what the CFIA has to say on the topic: Canadian Food Inspection Agency - Fact Sheet - Vegetables and Herbs Stored in Oil

T