Description
Spice-laden, fiery chile pepper paste brightened with tomatoes, cilantro and parsley and perfect on everything!
Ingredients
Scale
- 1/2 to 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 2 fresh hot red chiles, stemmed, seeded and chopped
- 1 shallot, sliced
- 6 garlic cloves, minced
- 1–1/2 teaspoons sweet paprika
- 1–1/2 teaspoons cayenne
- Small bunch of cilantro leaves and tender stems (about 1/4 cup + 1 tablespoon, to finish)
- Small bunch of Italian flat-leaf parsley leaves and tender stems (about 1/4 cup + 1 tablespoon, to finish)
- One 14.5-ounce can fire-roasted chopped tomatoes
- 1 cup water
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
- Honey, to taste
- Extra-virgin olive oil, as needed
Instructions
- In a heavy-bottomed skillet, toast the cumin and coriander seeds over medium-low heat for about 1-1/2 minutes, stirring often, until fragrant. Transfer the seeds to a mortar and pestle or spice grinder and process to a powder.
- In the same saucepan, heat 1 to 2 tablespoons of olive oil over medium heat. Add the chopped chiles and shallot, sprinkle with salt and sauté until softened and caramelized, stirring frequently, about 7 to 9 minutes. Add the ground spices, garlic, paprika, cayenne, cilantro and parsley; cook for 30 seconds, until the garlic is softened and fragrant. Add the tomatoes and water, stirring to combine. Season with salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, until the mixture is thick and most of the liquid has evaporated, about 50 to 60 minutes.
- Transfer the mixture to a food processor. Add the lemon juice, fresh cilantro and parsley, honey, and salt and pepper to taste. Puree the mixture until mostly smooth in a food processor. Transfer to a clean jar and add a light layer of olive oil to the top. Cover and refrigerate. Replenish the olive oil over top after each use.
Notes
Inspiration: Harissa, Seven Spoons by Tara O’Brady
- Category: Basics & Staples