Spicy (and I mean SPICY) harissa is one of my favorite mix-ins for dressings and marinades, or even as a dollop on your meal when you want a major kick.
My recipe developer, Gretchen, kicked some major ass when she came up with this one. Enjoy!!
9 oz mix of hot red and orange peppers, cleaned and cut in half
1 T salt
1 T coriander seeds, toasted
1 T cumin seeds, toasted
2 t caraway seeds, toasted
8 cloves of garlic
1/4 c fresh mint
1/2 c cilantro
1/4 c extra virgin olive oil
In the bowl of a food processor, fitted with the metal chopping blade, place peppers. salt, spices, garlic, and herbs. Pulse until everything is uniform. Then, with the motor running drizzle in the olive oil. Makes about 1 cup. It will keep in the fridge for about 1 week in an air tight jar.