Another Harissa Recipe.

 

Recently, J and I have been lucky enough to have part of Thursdays together. After the boys are off to school, we have five whole hours to ourselves.  Five hours is a great deal of time in the world of kids, multiple jobs and too much responsibility.  Naturally, during these periods of respite, we find ourselves in the kitchen.  Having a leisurely breakfast during the week feels just as special as a date night, and I don't even have to get dressed.

Last week J made this spice paste for smashed // fried potatoes and it was so good, I found myself putting it on most everything for the next few days.  This spice paste is really versatile. Use it on potatoes, eggs, chicken, and pork.  Anything you grill, use it as a base for vinaigrette, Mix it with sour cream or yogurt for a topping, or even add it to soup. You won't be sorry.

African Style Spice Paste

• 6 dried arbol chile
• 2 dried guajillo chile
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 tablespoon caraway
• 1 tablespoon peppercorn
• 2 teaspoons kosher salt
• 1-3 cloves of garlic (depending on your preference)
• 1 jalapeno, seeded
• 6 tablespoons olive oil
• juice of 1 lemon

Toast spices over medium heat until fragrant 2-3 minutes, taking care not to burn.  Remove from heat and cool to room temperature.  Place spices in food processor and add garlic, jalapeno, olive oil and lemon. Puree until smooth, scraping the bowl as you go.
Use as you like.  Store leftovers in an airtight container in the fridge.  Will keep up to 3 days.