Recipe: Harissa in a Hurry (homemade Harissa, food processor)

HARISSA IN A HURRY

"This fiery sauce can be made quickly when you use bottled roasted red bell peppers and ground spices. If you prefer to begin with whole spices, you can toast the whole spices in the same manner as directed below, and grind them in a spice grinder before adding to the recipe.
Choose the number of dried hot chiles to use according to your own heat tolerance.

One advantage of making your own harissa sauce is that you can control the amount of heat. Another advantage is that this spicy North African condiment can be difficult to find other than in specialty markets and gourmet grocers. It can be used to flavor soups or stews, such as vegetable tagines. It's also a zesty condiment for tofu or veggie burgers or an addition to soy mayonnaise if you want to add some extra heat and flavor, A little goes a long way."

2 dried hot red chiles, stemmed and seeded
Boiling water (to cover chiles)
1 teaspoon ground caraway
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
3 cloves garlic
1/2 teaspoon salt
1 roasted red bell pepper, bottled or homemade
1 tablespoon extra-virgin olive oil
3 tablespoons water
1 teaspoon white wine vinegar

Break the dried chiles into pieces. Place in a heatproof bowl and cover with boiling water. Soak for 10 minutes while you gather the remaining ingredients. Drain. Do not pat dry.

Toast the caraway, coriander, and cumin in a small skillet over low heat until fragrant. 1 to 2 minutes, stirring frequently so the mixture doesn't burn. Remove from the heat.

In a food processor, mince the garlic with the salt and toasted spices, Add the roasted red pepper, the soaked dried chiles, and the olive oil, and puree until smooth.

Add the 3 tablespoons water and vinegar and puree to a smooth paste. The sauce is now ready to use or can be stored in the refrigerator in a container with a tight-fitting lid until needed. Properly stored, the harissa will keep for several weeks.

Makes about 1 cup
Source: Quick-Fix Vegetarian by Robin Robertson