Harissa Sauce: Your New Favorite Condiment!

Tuesday, November 3, 2015

Chef Chris Hall is making a special batch of his infamous harissa sauce so you can transform your kitchen into Local Three. Here's a sneak peek at the recipe!

Ingredients:

• 4 ounces dried chiles
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 3 to 4 garlic cloves, peeled
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil

Directions:

1. Place the chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes.

2. While the chiles are soaking, toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning.

3. When the spices are fragrant, remove them from the pan & grind the spices in a mortar and pestle, spice grinder, or coffee grinder.

4. Drain the chiles. Remove and discard the stems and seeds from the chiles.

5. Combine the chiles, ground spices, garlic, and salt in the bowl of a food processor.

6. With the food processor running, slowly drizzle in the olive oil and process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally.

7. Enjoy!

Or let Chef Chris make this for you and enjoy it over Local Three's Meatballs!