Garlicky Harissa
This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.
Recipe information
Yield
Makes about 1½ cups
Ingredients
8
2
1
2
1
2
Special Equipment
Preparation
Step 1
Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40–45 minutes; drain.
Step 2
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.
Step 3
Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile 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.
Step 4
Do Ahead: Harissa can be made 1 week ahead. Cover and chill.