Harissa Sauce
Harissa is a spicy and flavorful North African chili paste that adds a kick to many dishes. You can use it as a marinade for meats, a topping for grilled vegetables, or a flavor boost for sauces and dressings.
- Total Time: 30 minutes
Ingredients
Scale
- 10–12 chili peppers (such as Fresno or red jalapeños), stems removed
- 3 cloves of garlic
- 1 teaspoon of coriander (cilantro) seeds
- 1 teaspoon of caraway seeds
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
Instructions
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Prepare chili peppersPlace the dried red chili peppers in a bowl and cover them with hot water. Let them soak for about 30 minutes or until they become softened.
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Temper spicesIn a dry skillet over medium heat, toast the coriander seeds, caraway seeds, and cumin seeds until fragrant. This should take about 1-2 minutes. Be careful not to burn them.
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BlendDrain the soaked chili peppers and add them to a food processor or blender along with the toasted seeds, garlic, smoked paprika, salt, tomato paste, olive oil, and lemon juice. Blend the ingredients until you achieve a smooth and thick paste. If the mixture is too thick, you can add a bit more olive oil or water to reach your desired consistency.
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Taste and adjustTaste the harissa and adjust the salt and spice level according to your preference. You can add more chili peppers for extra heat.
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StoreOnce you are satisfied with the flavor and consistency, transfer the harissa to a clean jar or airtight container. Store the harissa in the refrigerator for up to a few weeks. The flavors will continue to develop over time.
Notes
Equipment
- Food Processor
- mixing bowl(s)
- measuring spoons
- skillet
- Prep Time: 30
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