Prep 25 mins
Cook 5 mins
Harissa is a spicy North African condiment.
- 5 dried hot new mexico chilies (You can use California green chiles or ancho chiles)
- 1 cup hot water
- 1 tablespoon flour
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground red pepper
- 1⁄8 teaspoon sugar
- 1⁄8 teaspoon caraway seed, crushed
- 1⁄2 cup onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 2 tablespoons no-added-salt tomato paste
- 1⁄8 teaspoon salt
- 2 teaspoons fresh lime juice
- Using rubber gloves, remove and discard stems and seeds from chile peppers.
- Wash chiles in cold water; drain.
- Tear chiles into strips; place in a small bowl.
- Add hot water; let stand 20 minutes.
- Pour chile mixture into container of an electric blender; cover and process until smoooth, stopping once to scrape down sides.
- Set mixture aside.
- Combine flour and next 5 ingredients in a small bowl; set aside.
- Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender.
- Add flour mixture; stir well.
- Mixture will be dry.
- Cook, stirring constantly for about 1 minute.
- Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Stir in tomato paste and salt.
- Let cool slightly.
- Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down the sides.
- Stir in lime juice.
- Store in refrigerator.
This has an excellent taste..and was pretty easy to make. Thanks!
As good as any I buy in a specialty store.
I can't comment on authenticity since I've never had "real" harissa. This finished up like a very spicy ketchup. Used for A 'Zaar World Tour recipe challenge ZWT4, and will probably make again to keep in my fridge with the chili paste and such. Thanks for a new flavor treat!