Harissa is a common ingredient in North African recipes. Didn't see a recipe for it here so I'm sharing one I found somewhere.
My Private Note
Units: US | Metric
- 2 ounces mildly hot dried chilies (eg Guajillo)
- 2 ounces mild dried chilies (eg Anaheim)
- 5 cloves garlic, peeled
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly ground caraway seed
- 1/4 teaspoon freshly ground coriander seed
- 1 1/2 teaspoons salt
- extra virgin olive oil, for topping off
- 1Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour.
- 2Drain and remove the stems and seeds.
- 3Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.
- 4Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt.
- 5Store in a jar and top off, covering the surface of the paste with a layer of olive oil.
- 6Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.
- 7Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis.
- 8Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.
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Nutritional Facts for Harissa Paste
Serving Size: 1 (195 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 633.3
- Calories from Fat 305
- Total Fat 33.9 g
- Saturated Fat 4.6 g
- Cholesterol 0.0 mg
- Sodium 3595.4 mg
- Total Carbohydrate 84.9 g
- Dietary Fiber 33.4 g
- Sugars 46.7 g
- Protein 13.2 g