From Daphne's book, 'Relish,' harissa is a hot chili sauce made from hot peppers and spices. The heat of the
Avocado Toast with Harissa Paste
- 1 slice honey whole-wheat bread (or your favorite whole-grain bread)
- 1/2 tablespoon harissa paste (see below)
- 1/2 ripe avocado
- 1 teaspoon olive oil
- 1 teaspoon honey
- sea salt
- dried chile flakes
- 9 dried red chile peppers (seeded and stemmed; ancho for a mild heat; chile de arbol for fire breathers)
- 3 cloves garlic (peeled)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon iodized salt
- 1/4 cup olive oil (plus extra for storing)
- For the Avocado Toast: Toast the bread. Spread it with the harissa, if desired, and mash the avocado on top. Drizzle with the oil and honey. Top with a pinch of sea salt and chile flakes.
- For the Harissa Paste: Soak dried chiles in hot water for 45 minutes. Drain and remove the stems and seeds; squeeze out the extra water.
- Use a food processor or blender (or mortar and pestle) to combine the peppers, garlic, coriander, cumin, and salt. Add in oil to blend into a smooth paste.
- Store in air tight container and top with a thin layer of olive oil to form a hermetic seal. The harissa will keep in the refrigerator for up to 1 month.
- Helpful Tips:
1. Harissa is a North African spicy paste that is typically used in Moroccan dishes for smokiness and spice. You can find it in the speciality food section of your grocery store.
2. If you're using a milder chili, then you can leave the seeds and stems in the paste for added smoky flavor.
3. You can freeze the avocado mixture or store in a glass jar with a drizzle of olive oil for freshness. The olive oil creates a hermetic seal, keeping the mixture airtight.
4. For an easy mashing process, slice the avocado while still in the skin and then scoop out.
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