Harissa Recipe with Sasha

dried chili peppers

🥗Healthier: fresh chili peppers

💰Cheaper: cayenne pepper

Fresh peppers offer a vibrant flavor, while cayenne is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil maintains a similar texture with a higher smoke point.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika can substitute without the smoky flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides a similar flavor in a pinch.

Wear gloves to handle the serrano peppers to avoid skin irritation.

Remove seeds and ribs from the serrano peppers.

Count 12 to 15 seeded hot peppers and place them in the food processor.

Peel 10 cloves of garlic and add them to the food processor with the peppers.

Add 3 teaspoons of ground coriander and 3 teaspoons of ground caraway to the food processor.

Add 1.5 teaspoons of salt to the mixture in the food processor.

Start the food processor to grind the mixture, adding 3 tablespoons of olive oil gradually as it whizzes.

Transfer the harissa into sterilized jars after boiling them for 11 minutes and pouring boiling water over the lids.

Pour a little olive oil over the top of the harissa in the jars for preservation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary