Garlicky Harissa

bon appétit sauce condiment/spread chile pepper mortar and pestle

Samin Nosrat

1 cup

Source

Ingredients

8 dried guajillo chiles (about 2 ounces), seeds removed

2 chiles de árbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes

1 teaspoon cumin seeds

2 garlic cloves, finely grated

1 cup olive oil

2 tablespoons sherry vinegar or red wine vinegar

Kosher salt

A spice mill or a mortar and pestle

Method

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.

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.

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.

Harissa can be made 1 week ahead. Cover and chill.