Eosinophilic Esophagitis Friendly Classic Harissa
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Learn more →Ingredients
8 servings
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried chiles de arbol, stems removed
- 2 roasted red peppers (from a jar, about 4 oz), drained and patted dry
- 4 cloves garlic, peeled
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp smoked paprika
- ½ tsp salt
- 1 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil, plus more for topping
Instructions
- 1
Place the guajillo, ancho, and chile de arbol pieces in a medium bowl and cover with boiling water. Let soak for 25–30 minutes, until the chiles are fully softened and pliable. Drain, discarding the soaking liquid.
- 2
While the chiles soak, toast the caraway, coriander, and cumin seeds in a dry small skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can scorch quickly. Transfer immediately to a small plate to cool.
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