Use this delicious home-made Harissa as a rub for roasted chicken. With its three different types of chile, it gives just the right heat and depth of flavor.
- 3 ounces dried guajillo chiles (about 7 large or 15 small), seeds removed, torn into 1-inch pieces
- 1 ounce chipotle chiles (about 9 medium or 14 small), seeds removed, torn into 1-inch pieces
- 1 tablespoon nigella seeds
- 1 teaspoon coriander seeds
- 2 garlic cloves
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons Champagne or white wine vinegar
- Place guajillo and chipotle chiles in a large heatproof bowl and pour in boiling water to cover. Let chiles soak until softened, 40–45 minutes; drain.
- Grind nigella seeds and coriander seeds in a spice mill or with a mortar and pestle. Transfer to a food processor and add garlic, cumin, salt, and Aleppo pepper and pulse until garlic is very finely chopped. Add chiles and pulse until they are chopped. Add oil and vinegar and pulse just until incorporated (mixture should have the texture of a coarse paste).
Do Ahead: Harissa can be made 1 week ahead. Cover and chill.
Yields: about 1 3/4 cups