Smoked Harissa | Tunisian Chili Paste Recipe
Recipe Information
Harissa
Cultural Context
Originating from Tunisia, Harissa is a vibrant chili paste that plays a vital role in North African cuisine. Traditionally made with a blend of spices and chilies, it adds depth and heat to various dishes, from stews to grilled meats. Today, Harissa has found its way into kitchens worldwide, embraced for its versatility and bold flavor, often used to spice up everything from dips to marinades.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
dried red chilies
🥗Healthier: fresh red peppers
💰Cheaper: cayenne pepper
Fresh peppers provide a milder flavor, while cayenne is more readily available.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a high smoke point and is healthier, while vegetable oil is more cost-effective.
Prepare bell peppers and jalapenos by cleaning and deseeding them.
Preheat the smoker to 350-400°F.
Place the peppers skin side down in the smoker.
Smoke the peppers until they are soft and easy to peel.
Toast caraway seeds, cumin, and coriander in a dry skillet until fragrant.
Roughly grind the toasted spices and add sumac.
Chop the smoked peppers, garlic, and spices in a food processor until desired texture is reached, avoiding a puree.
Transfer the mixture to a hot pan and cook to reduce it to a paste for about 45 minutes to an hour.
Pack the harissa into a jar and top with olive oil for preservation.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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