Harissa is a hot chile paste that blends together smokey, dried peppers, tomatoes, herbs, spices, and garlic. It is a very versatile condiment great for BBQ!
4ouncesdried chili peppersNew Mexico, chipotle, ancho, mulato, pasilla or negro chili peppers, or a combination
4cupschopped tomatoes
2cupschopped onions
3/4cupbrown sugar
1cupapple cider vinegar
1/2cupchopped red bell pepper
2 1/2teaspoonscumin
1 1/4teaspoonscoriander
1teaspooncaraway
15clovesgarlicpeeled and smashed
1tablespoonsalt
Equipment
Water bath canner
7 8-ounce canning jars
Directions
Place dried chili peppers in a bowl with hot water. Cover and soak until soft, about 20 minutes. Drain and reserve the water. Remove seeds and stems of peppers then set flesh aside.
Combine tomatoes, onions, sugar, vinegar, red peppers, cumin, coriander, and caraway in a large, non-reactive saucepan. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, for about 20 minutes.
Prepare canning jars, lids, and rings: wash everything in hot, soapy water. Place jars and rings in the canning pot and cover with water. Bring to a boil and boil for 10 minutes to sanitize. Leave in the hot water until ready to use.
Combine chilies, garlic, salt, and 3 tablespoons chili soaking liquid in a food processor or blender; process until smooth. Add chili paste to tomato mixture and simmer for 5 minutes. Using an immersion or standing blender, carefully puree the mixture until smooth.
Ladle hot harissa into hot jars, leaving 1/2-inch headspace. Remove air bubbles and readjust headspace if necessary. Wipe the rim of the jar, center the lid, and screw the band down until resistance is met, then increase to finger tight.