Harissa Paste recipe

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Ingredients

12 mild to medium hot red chili peppers
1 teaspoon extra-virgin olive oil
1 teaspoon caraway seeds
½ teaspoon coarsely ground cumin seeds
½ teaspoon coarsely ground coriander
5 tablespoons extra-virgin olive oil, or more as desired
3 large garlic cloves, finely chopped
salt to taste

Nutrition Info

225.3 calories
carbohydrate: 13.6 g
cholesterol: : -
fat: 18.8 g
fiber: 2.4 g
protein: 2.9 g
saturatedFat: 2.6 g
servingSize: -
sodium: 52.1 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.

  3. Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.

  4. Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.

  5. Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.

  6. Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.

  7. Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

Recipe Yield

1 /2 cup

Recipe Note

Harissa paste is easy to make at home. Many recipes include vinegar for preservation, but it gives the harissa an off-taste. This is an authentic recipe, made without vinegar.

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