Yield: 1 Cup
| Measure | Ingredient |
|---|---|
| 1 cup | Red pepper flakes |
| 3 tablespoons | Paprika |
| 3 \N | Garlic clove, minced |
| 1 teaspoon | Ground coriander |
| 3 teaspoons | Ground caraway |
| 2 \N | To 3 tablespoons water |
| \N \N | Olive oil |
Recipe by: COOKING LIVE SHOW #CL8870 Preparation Time: In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil. Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil.
Harissa will keep in the refrigerator for up to 6 months.
Yield: about 1 cup