Mexican Inspired Harissa Spice Rub
A spicy mixture of dried chili peppers, caraway, cumin, mustard, and smoked paprika. Versatile spice rub for vegetables, grains, and incorporating into sauces.
Equipment
- Blender
Ingredients
- 2 dried Pasilla chili peppers
- 3 dried Ancho (poblano) chili peppers
- 3 dried Guajillo chili peppers
- 2 dried Arbol chili peppers
- 1 tbsp whole black peppercorns
- 1 tbsp caraway seeds
- 2 tbsp cumin seeds
- 1 tbsp yellow mustard seeds
- 1 tsp smoked paprika
- 1 tsp salt
Instructions
- Remove stems and seeds from dried chilies.
- Place chilies in a dry skillet and toast over medium heat for approximately 1 minute each side. Remove from pan and set aside.
- In the same pan toast back peppercorns, caraway seeds, cumin seeds, and mustard seeds for 30-45 seconds over medium heat. Remove from pan.
- Add chilies, seeds, and remaining spices and salt to a blender and process until a powder forms.