Master Homemade Harissa: An Easy Recipe By Stef Le Chef! #Harissa #CookingAtHome #HotSauce

dried red chilies

🥗Healthier: fresh red peppers

💰Cheaper: cayenne pepper

Fresh peppers provide a milder flavor, while cayenne is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a similar richness, while sunflower oil is more cost-effective.

Preheat the oven to 220°C (428°F).

Roast the red peppers in the oven for 20 to 25 minutes with a little coat of olive oil.

Toast coriander seeds in a dry pan on the stove for a couple of minutes until fragrant.

Grind the toasted coriander seeds in a grinder or mortar and pestle.

Remove the roasted peppers from the oven and let them cool down.

Peel the skin off the roasted peppers and remove the seeds.

In a blender, combine the red pepper flesh, 1 large teaspoon of tomato puree, cayenne pepper, ground coriander seeds, salt, saffron strands, and a little drop of extra virgin olive oil.

Blend all the ingredients together until smooth, checking for taste as needed.

Store the harissa paste in the fridge for up to a month, covering with a layer of olive oil to preserve it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary