North African Chili Paste Recipe

  • 1 cup ground Urfa chilies
  • 2 teaspoons chopped garlic (about 2 large cloves).
  • ½ cup, sun dried tomatoes, soaked in warm water for at least 1 hour
  • 3 teaspoons kosher salt
  • 1 cup water
  • 1 tablespoon moroccan ras el hannout
  • ¼ cup olive oil
  1. Combine all the ingredients in a blender and purée them on high speed until smooth, for about 3 minutes. The harissa should be as smooth as a thick ketchup. Store it in an airtight container in the refrigerator for a couple of weeks.