- 2 each dried ancho chiles, stemmed and seeded
- 3 each dried red chiles, stemmed and seeded
- 3 cups boiling water
- 1 garlic clove, toasted and minced
- 2 teaspoons salt
- 1 tablespoon caraway seeds, ground and toasted
- 1 teaspoon coriander seed, ground and toasted
- 1 teaspoon cumin seed, ground and toasted
- 1 pinch cinnamon
- 2 teaspoons sherry vinegar
- 1 red bell pepper, roasted, peeled and quartered
- ¼ cup olive oil
- 1 pound carrots, peeled and julienned
- 5 tablespoons olive oil
- 1 garlic clove, minced
- 2 tablespoons harissa paste mixed with 5 tablespoons of water
- ¼ cup white wine vinegar
- 1 tablespoon honey
- fresh mint, coarsely chopped
- fresh cilantro, coarsely chopped
In a heatproof bowl, cover chiles with boiling water and allow to re-hydrate until softened, approximately 20 minutes. Drain chiles and transfer to blender with garlic, spices, vinegar, pepper and oil. Purée until smooth. Season to taste.
Paste can be used immediately or refrigerate for up to 1 week.
Moroccan Carrot Salad
In a large sauté pan over medium heat, combine olive oil, garlic, vinegar, honey and harissa mixture and bring to a simmer. Add carrots, stirring occasionally, until the liquid has mostly absorbed. Remove from heat and allow to cool.
Garnish with mint and cilantro.