Harissa (Egyptian)

This harissa recipe is easy to make. It's made up of dried chiles, olive oil, garlic and spices. The dried chilies are reconstituted in boiling water, the whole spices are toasted and ground, and everything is pulsed in a food processor or blender (or use a mortar and pestle) until a chunky paste is formed. Once you’ve made your own you'll never use store-bought again. The flavour of homemade harissa is much bolder and vibrant than any commercially made product. Whip up a batch in minutes, keep it in your fridge and use it whenever you want to add flavour, colour and kick to your food. Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

3 oz dried guajillo chiles (about 7 large or 15 small), seeds removed, torn into 1" pieces
1 oz chipotle chiles (about 9 medium or 14 small), seeds removed, torn into 1" pieces
1 Tbsp. nigella seeds (Indian markets)
1 tsp. coriander seeds
2 cloves garlic
1 Tbsp. ground cumin
1 tsp. kosher salt
½ tsp. Aleppo pepper or ¼ tsp. crushed red pepper flakes
½ cup olive oil
2 Tbsp. Champagne or white wine vinegar

Place guajillo and chipotle chiles in a large heatproof bowl and pour in boiling water to cover. Let chiles soak until softened, 40-45 minutes; drain.

Grind nigella seeds and coriander seeds in a spice mill or with a mortar and pestle. Transfer to a food processor and add garlic, cumin, salt, and Aleppo pepper and pulse until garlic is very finely chopped. Add chiles and pulse until they are chopped. Add oil and vinegar and pulse just until incorporated (mixture should have the texture of a coarse paste).

Makes about 1¾ cups.

Make-Ahead: Harissa can be made 1 week ahead. Cover and chill.