Homemade Harissa (A Moroccan Cooking Staple)
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.
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.
Add them to a bowl and cover with hot water. Soak for 20 minutes or until the chiles are soft and easy to work with.
Remove the stems from the peppers and add to a food processor with the remaining ingredients. Pulse until a consistent paste is formed, adding more olive oil if needed to reach desired consistency.
Harissa can keep in an airtight container in the fridge for up to 1 month.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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