Here’s a recipe I found for harissa. If you still have your cayennes from several weeks ago, you might give this a try. It’s generally made from dried peppers (true confession: I have dried cayenne peppers in my refrigerator from LAST YEAR!!!) but I’m going to mix dried peppers with fresh peppers from this week’s box and see how it turns out.
Ingredients:
10-12 dried red chili peppers 3 cloves garlic, minced 1/2 teaspoon salt 2 tablespoons olive oil 1 teaspoon ground coriander 1 teaspoon ground caraway seeds 1/2 teaspoon cumin
Preparation:
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies. For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies.
Soak the dried chilies in hot water for 30 minutes. Drain and discard soaking water. Remove stems and seeds. In the bowl of a food processor, combine chili peppers, garlic, salt, and olive oil and puree. Add coriander, caraway seeds and cumin and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.