Prep 15 mins
Cook 0 mins
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.
- 56.69 g mildly hot dried chilies (eg Guajillo)
- 56.69 g mild dried chilies (eg Anaheim)
- 5 clove garlic, peeled
- 29.58 ml water
- 29.58 ml extra virgin olive oil
- 2.46 ml freshly ground caraway seed
- 1.23 ml freshly ground coriander seed
- 7.39 ml salt
- extra virgin olive oil, for topping off
- Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour.
- Drain and remove the stems and seeds.
- Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.
- Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt.
- Store in a jar and top off, covering the surface of the paste with a layer of olive oil.
- Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.
- Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis.
- Note: 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.
Fantastic! I made this for Tunisian Beef Stew (Liftiyya) Thank you Micmac