Homemade Harissa
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.
Remove seeds and ribs from dried guajillo, ancho, and arbol chilis.
Rinse the cleaned chilis.
Boil water in a pot and add the chilis to rehydrate them for 15-20 minutes.
Toast ground cumin and coriander in a skillet until fragrant.
Peel the roasted bell pepper and smash the garlic cloves.
Add the roasted bell pepper, tomato paste, and smashed garlic to a food processor.
Drain the steeped chilis and add them to the food processor.
Squeeze in the juice of half a lemon, add salt and black pepper to taste.
Stream in 1/2 cup of regular olive oil while blending until smooth.
Taste for seasoning and adjust if necessary.
Transfer to a container and refrigerate for flavors to meld.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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