1 cup red pepper flakes
3 tablespoons paprika
3 garlic clove – minced
1 teaspoon ground coriander
3 teaspoons ground caraway
2 tablespoons water (up to 3)
In a food processor or blender combine the pepper flakes, paprika,
garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons
olive oil. Puree until mixture forms a paste, adding additional water
and/or oil if necessary. Transfer to a jar and cover with olive oil.
Harissa will keep in the refrigerator for up to 6 months.
Note: To make the Harisa salsa as an accompaniment to grilled meats,
stir together 2 teaspoons Harisa, 3 tablespoons olive oil, 2 tablespoons
water and 1 tablespoon finely chopped fresh parsley leaves.