Great in hummus, shakshuka, on eggs, on meat, or add to soups/stews for extra flavor!

DIETS: LC GF KT VG VT
Makes 3/4 cup
Time: 40 minutes

Ingredients: 

• 4 Dried Guajillo Chiles (can substitute New Mexico, arbol, chipotle chiles if desired)
• 3 ounce jar Roasted red peppers, chopped (or make your own: Roasted Red Pepper)
• 1 Tablespoon tomato paste
• 2 large garlic cloves, peeled
• 1/2 teaspoon caraway seeds, toasted and ground (use mortar/pestle or grinder/food processor)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 Tablespoon fresh lemon juice (about 1/2 a lemon)
• Olive oil
• Salt/Pepper to taste

Instructions: 

• Place dried chiles in an bowl and cover with boiling water.  Let sit for 20-30 minutes or until chiles are re-hydrated.  Drain and remove stems and seeds.
• Put chiles in food processor or blender.  Add all remaining ingredients except olive oil & salt pepper.
• Start food processor or blender and slowly add olive oil until it reaches desired paste-like consistency.   Taste and add salt/pepper to taste.  
• Best after 1-2 days.
• Store in a mason jar and cover with a thin layer of olive oil.  Store in refrigerator for 2-3 weeks.
• Harissa can also be frozen for up to 1 month (best to freeze in smaller, individual-use portions).

Nutrition Info (2 Tablespoons): 
Calories 85
Total Fat 6 g
Cholesterol 0  mg
Sodium 11 mg
Potassium 351 mg
Total Carbohydrate 8 g
Dietary Fiber 3 g
Sugars 1 g
Protein 2 g