Harissa has exploded in popularity for the simple reason that it’s an incredibly flavorful and versatile condiment. Brad uses this recipe throughout his Chiles and Smoke book (page 42) to season salmon, shredded beef, and his personal favorite, which is Harissa Habanero Butter (page 122).
INGREDIENTS
1 red bell pepper
6 dried guajillo chiles
2 dried chipotle morita chiles
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1⁄2 teaspoon fennel seeds
4 garlic cloves, minced
11⁄2 teaspoons smoked paprika
2 tablespoons fresh lemon juice
1⁄4 cup olive oil
1⁄2 teaspoon sea salt
INSTRUCTIONS
Preheat a grill or gas burner for high heat, about 450–500°F (230 to 250°C). Char the red bell pepper on all sides until the skin has blackened and blistered, about 5–7 minutes. Place the pepper into a sealed container, allowing it to steam as it cools. Remove and discard the skin, stem, and seeds.
Clean the chiles with damp paper towel. Heat a cast iron skillet on medium-high heat and toast the chiles, flipping occasionally, until puffed and lightly browned for about 4–5 minutes. Place them in a large bowl and pour hot water over them, allowing them to hydrate for about 20 minutes.
Add the cumin, coriander, and fennel seeds to the hot skillet and shake for about 2 minutes, until they become aromatic and slightly toasted.
Transfer all ingredients except the olive oil into a blender and purée until smooth. Stream in the oil at the end, blending until incorporated. Taste and adjust with salt if needed.
For more recipes and information on Brad’s Chiles and Smoke book, join us at the Farmer’s Market on Thursday 6/22 or visit his website: https://www.chilesandsmoke.com/