1 1/2 teaspoons cayenne pepper (or any red chile powder with the heat level you like)
1 teaspoon smoked paprika (mild or hot)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground caraway seed
Directions
Wash hands with soap and water.
In a small bowl, mix together all ingredients.
Store in an airtight container.
Notes
Use with Harissa Roasted Butternut Squash or to season any roasted vegetables. Add harissa to sauces, soups and stews. Add any type of vegetable oil to make a paste for roasting poultry, meats or tofu.
No cayenne pepper? Make your own by grinding whole red chiles or crushed red pepper flakes in a blender or with a mortar and pestle.
No ground caraway seed? Make your own by grinding whole caraway seed in a blender or with a mortar and pestle.
Try using whole cumin and coriander seeds. Toast the seeds in a small pan until they warm and begin to smell. Let the seeds cool, then grind in a blender or with a mortar and pestle.
This is so easy to mix. Grinding caraway seed was the only prep that took a bit of time. I used the whole batch for a recipe that called for 1/4 cup harissa paste. To this mix that makes 2 Tablespoons, I added 1 Tablespoon water and 1 Tablespoon oil for the amount I needed. It worked perfectly and is much less expensive than harissa that doesn't seem to be available at all stores.
Comment
This is so easy to mix. Grinding caraway seed was the only prep that took a bit of time. I used the whole batch for a recipe that called for 1/4 cup harissa paste. To this mix that makes 2 Tablespoons, I added 1 Tablespoon water and 1 Tablespoon oil for the amount I needed. It worked perfectly and is much less expensive than harissa that doesn't seem to be available at all stores.