Harissa Aïoli

by Oscar

Harissa is a delicious and simple chili paste you can make pretty quickly, but you can always find it in specialty and ethnic stores to save some time.


  • 2 oz dried chile de arbol
  • 2 oz dried ancho chile
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 large garlic cloves, peeled
  • kosher salt to taste
  • 1 tsp lemon juice
  • 1 tbsp tomato paste
  • 2-3 tsp extra virgin olive oil
  • .5 cup Soy-Free Vegenaise®


  1. Place chiles in a heatproof bowl and cover with boiling water. Let soak for about 20-30 minutes, until softened. Toast coriander, cumin, and caraway seeds in a dry skillet over medium heat, making sure not to burn. Then grind them in a mortar & pestle, coffee grinder, or spice grinder. Drain the chiles, reserving some of the liquid. Remove stems and seeds from chiles and discard. Combine chiles, spices, 3 cloves garlic, lemon juice, tomato paste and salt in food processor. Start food processor and slowly add in olive oil until a thick paste is formed. Remove and store
  2. Separate 2 tbsp of Harissa paste and mix with 1/2 cup of Soy-Free Vegenaise®. Take one clove of garlic, press and mix with sauce




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