HARISSA (MOROCCAN SPICY RED PEPPER PASTE)

MAKES: about ¼ cup

INGREDIENTS:

• 2 tablespoons hot Hungarian paprika or ground California chile
• 2 teaspoons ground or flaked hot pepper of your choice (see headnote), or more to taste
• ½ teaspoon each ground cumin, ground coriander, ground fennel seeds, turmeric, and freshly ground black pepper
• 1 teaspoon salt
• 1 tablespoon red wine vinegar, or more if needed
• 2 tablespoons olive oil

INSTRUCTIONS:

1. Combine the spices and salt in a small bowl.
2. Drizzle over the vinegar and stir to form a paste. If it is too dry, add more vinegar as needed.
3. Taste and add more hot pepper if desired.
4. Whisk in the oil and stir until smooth.
5. Harissa is best made a day or two ahead so that the flavors can mellow.
6. Store in a jar in the refrigerator for 2 to 3 weeks.

NOTES:

• Makes about ¼ cup
• Good canned or bottled varieties of harissa can be found in Middle Eastern specialty stores (see Sources).
• Because harissa can be very hot, a little goes a long way, but it keeps well in the refrigerator.
• I make my own and try to use a variety of ground or flaked spicy red peppers, such as Aleppo from Syria and Antep from Turkey. Or, use a combination of cayenne and crushed red pepper flakes.
• If you like harissa superhot, increase the amount of peppers to suit your taste