Fresh Cherry Harissa Recipe

1.Begin by pitting the fresh cherries. For more depth of flavor, optionally sauté the pitted cherries in a dry pan over medium heat for 3-4 minutes or roast them at 400°F (200°C) for 8–10 minutes until they soften and their flavor concentrates. Allow the cherries to cool before proceeding.

2.Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove from heat and soak them in hot water for 10 minutes to soften.

3.While the dried chilies soak, lightly toast the caraway seeds in the same dry skillet over medium heat for about 1 minute until aromatic. Grind them finely using a mortar and pestle or spice grinder.

4.Drain the softened dried chilies, remove stems and seeds, then roughly chop them.

5.In a food processor or blender, combine the roasted (or raw, if skipping the optional step) pitted cherries, soaked dried chilies, fresh red chili, garlic cloves, tomato paste, ground cumin, ground coriander, smoked paprika (if using), ground caraway seeds, and salt.

6.Pulse the mixture until it forms a coarse, thick sauce. Scrape down the sides as needed to ensure even blending.

7.With the processor running, slowly drizzle in 2 tablespoons of olive oil to help emulsify and loosen the sauce. Add more olive oil, up to 4 tablespoons total, to reach your desired consistency.

8.Transfer the sauce to a bowl and stir in the pomegranate molasses and 1 tablespoon of lemon juice or red wine vinegar. Taste and adjust acidity by adding more lemon juice or vinegar if needed, as well as more salt to your preference.

9.Let the sauce rest at room temperature for at least 10 minutes to allow flavors to meld. Serve as a vibrant, sweet-and-spicy condiment alongside grilled meats, roasted vegetables, or rice dishes.