Garlicky Harissa

Ingredients for Garlicky Harissa

• 8 dried guajillo chillies (about 60g ), seeds removed

• 2 chillies de árbol, seeds removed, or 1/4 teaspoons crushed red pepper flakes

• 1 teaspoon cumin seeds

• 2 garlic cloves, finely grated

• 240ml olive oil

• 2 tablespoons sherry vinegar or red wine vinegar

• Kosher salt

• A spice mill or a mortar and pestle

How to make Garlicky Harissa

Place guajillo chillies and chillies de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40–45 minutes; drain.

Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.

Drain chillies; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chilli mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.

Harissa can be made 1 week ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.