Harissa, “the ketchup of Tunisia”

Ketchup is too sweet, harissa too spicy. I like each one only a little bit, which goes to confirm that I am in fact American, but that I do in fact hail from my ketchup loving Israeli side of the family and also the fire eating North African counterparts.

Note: This is an incredibly basic and simple recipe. Other families have been known to add cumin, preserved lemon, onion, and even several kinds of chilies. While these additions are quite delicious sounding, I like my harissa rather plain. This way I can spruce up stews, salads, spiced nuts, sandwiches (great mixed with mayo) and more as I make them, a la carte style.

Harissa, based on my grandpa’s culinary ramblings

1/4 pound whole dried chili peppers (chilies, and use any kind available, just be aware that every chili has a slightly different flavor)
water
2 or 3 heads peeled garlic*
olive oil
kosher salt

Place the chilies in a large bowl of room temperature water for about 20 minutes to soften.

Chop garlic in a food processor until finely minced. Strain and add chilies, about ¼ cup new water, and continue chopping (whirring, buzzing, mincing, whatever term you like best). Stop the food processor, scrape down all the schwag, and fire it up again. With the chopper still in motion, drizzle in about ¼ cup olive oil and a hefty pinch salt. Once the mixture is a thick paste, scrape into a glass jar, pour in a little olive oil to seal the deal, and cover with the actual lid.

Store in the refrigerator for about a year, maybe more, and unless you are some kind of superhero, DO NOT TASTE IT—slight chance you’ll light on fire. Do mix with olive oil or use sparingly when cooking. Feel it out, adjust to your liking and the actual batch produced, as each one is a little different.

*I’m sure you already know this ‘cause you’re a kitchen champ, but cloves make up a head, so 2-3 heads is a lot of garlic

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