Harissa
Servings 2 half-pint jars
Ingredients
- 8 guajillo chiles stemmed and seeded
- 8 new mexico chiles or pasilla chiles, stemmed and seeded
- 6 cloves garlic
- 1 tbsp sun dried tomatoes or tomato paste
- 2 tbsp mint
- 2 tbsp cilantro
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tbsp salt
- ground black pepper to taste
- 2 tbsp lemon juice
- 1 tbsp white vinegar or apple cider vinegar
- 2 tbsp olive oil
Instructions
Soak the chiles
- Begin boiling enough water to cover all the chiles
- Cover the chiles with boiling water and let them soak for 20 minutes
- Drain chiles and discard water
Toast and grind the whole spices
- Separately for each portion of caraway, coriander, and cumin, toast the spices over a medium flame until fragrant
- Grind the spices to a medium to fine coarseness in a food processor
- Set spices aside for later
Blend the chiles and vegetables
- In the food processor, add the chiles, garlic, mint, cilantro, sun dried tomatoes, spices, lemon juice, and vinegar
- Process in to a smooth consistency in the food processor
- Add olive oil to the mixture while blending to create a thin sauce
Canning the Harissa
- Set up the two half-pint jars near the cooking area with their lids and rings handy
- Distribute the sauce evenly among the half-pint jars up to 1/2 inch headspace
- Wipe the rims of the jars clean as necessary
- Apply lids and screw the bands to finger tightness on the jars
- Using the jar lifter, lower the jars in to the instant pot
- Secure the lid of the instant pot and make sure the pressure valve is set
- Program the instant pot to cook under high pressure for 50 minutes, and make sure to disable the Keep Warm setting
Wrapping up the process
- After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
- Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
- If the rings on the jars are loose, they can be finger tightened again, carefully
- Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
- After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
- If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly
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