Harissa Paste

Recipe by Micmac
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 1 Cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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