YIELD:1/2 CUP
Homemade Harissa
Ingredients
- ½ cup kochugaru (Korean red pepper powder)
- Water
- 2 garlic cloves, chopped
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon kosher salt
- 3 Tablespoons olive oil
Instructions
- In a blender jar or food processor add the kochugaru and about ½ to ¾ cup of water and stir. You don’t want it too dry and pasty.
- Add the garlic, cumin, and coriander. Add a couple of tablespoons of water if necessary. Puree and slowly pour the olive oil to thicken the mixture.
- Season with salt to taste. Store in a clean jar. Pour a thin film of oil on top. Keep refrigerated and use within a few weeks.
