Harissa

also called harissa paste · hot sauce · the red one

The table

4(stemmed and seeded)dried guajillo chilessoak 20 min, drainblend to a thick pasteblend in
6(stemmed)dried chiles de arbol
2 cups(480 mL)boiling water
2 tspcaraway seedstoast 2 min, grind
2 tspcoriander seeds
1 tspcumin seeds
4 clovesgarlic
2 tspkosher salt
1/3 cup(80 mL)extra-virgin olive oil
1 Tbs(15 mL)lemon juice
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1soak 20 min, drain

2toast 2 min, grind

3blend to a thick paste

goes in with what steps 1 and 2 made

4blend in

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 20 min2 of 4 steps give no time
Needs you
about 2 min
If you get it wrong
Narrow — the caraway and coriander get two minutes and no more; a paste built on scorched seed is bitter for the month it keeps

  1. soak 20 min, drain

    20 minwalk away(we think)from the start

  2. toast 2 min, grind

    2 minneeds you(we think)from the start

  3. blend to a thick paste

    not timed20 min in

  4. blend in

    not timed20 min in

You'll need food processor · skillet · spice grinder

Goes with

See how it is written
>> title: Harissa
>> category: Spice Blends & Marinades
>> tags: tunisian, chiles, paste, caraway, condiment
>> counters: Shawarma Counter
>> aka: harissa paste, hot sauce, the red one
>> pairs-with: toum, harira
>> servings: 12
>> time: 35 min
>> slack: narrow — the caraway and coriander get two minutes and no more; a paste built on scorched seed is bitter for the month it keeps

>> step: soak 20 min, drain
Soak @dried guajillo chiles{4}(stemmed and seeded) and @dried chiles de arbol{6}(stemmed) in @boiling water{2%cups}(480 mL) for ~{20%min}, then drain them.

>> step: toast 2 min, grind
Toast @caraway seeds{2%tsp}, @coriander seeds{2%tsp}, and @cumin seeds{1%tsp} in a dry #skillet{} over medium heat for ~{2%min}, then grind them in a #spice grinder{}.

>> step: blend to a thick paste
Blend @&(~2)drained chiles{} with @&(~1)ground spices{}, @garlic{4%cloves}, and @kosher salt{2%tsp} to a thick paste in a #food processor{}.

>> step: blend in
Blend @extra-virgin olive oil{1/3%cup}(80 mL) and @lemon juice{1%Tbs}(15 mL) into @&(~1)harissa{}.