Chef Zach Geerson creates a lovely Harissa that will spice up any dish, especially meat-based. Try it with his Heritage Pork with Braised Carrots and Pickled Apples recipe.
A spicey paste/sauce
2 1/2 lbs Fresno chile peppers1 Small dried chile2 oz Sundried tomatoes1 Garlic clove1/2 t Turmeric1/4 t Coriander seeds1/4 t Cumin seeds1/4 t Caraway seeds1 1/2 t Fresh lemon juice1 1/2 T Extra-Virgin olive oil1 1/2 t Kosher salt
- In a blender, blend all the ingredients together until smooth and reserve until needed.
- Holds well in the freezer, if you are not using it immediately.