Harissa is a classic spicy condiment from the North African region of the Maghreb. Consisting of dried or roasted chile peppers, garlic, olive oil, citrus just, and warming spices. For a unique and flavorful sauce/paste that can be used in so many different applications.
Tips, Tricks & Suggestions
- What type of dried chili to use?: Traditional harissa is often made with roasted Tunisian baklouti peppers. However, these are pretty difficult to source outside of North Africa. That’s why I tend to stick with the next best thing, dried chilies. And my personal favorites are Guajillo, and New Mexico chilies, but really any type of dried chile will work (i.e. Ancho, Chipotle, de Arbol, Pasilla, Pequin).
- Adjust the heat: Harissa is supposed to have a kick, however, how much of a kick is totally up to you. For starters, the type of chile pepper you use will factor into how spicy your harissa is. With varieties like Chipotle, de Arbol, and Pequin packing a good amount of heat. While Ancho, Guajillo, New Mexico, and Pasilla are significantly milder. And secondly, you can really tone down the heat of any pepper by removing the seeds and membrane from the peppers. But that option is totally up to you!
- Toast the seeds: If you want to take your harissa to the next level then I highly recommend you toast your seeds. It’s not necessary, but it only takes a few minutes. And trust me it really brings out the full flavor of the spices.
- Storage: I recommend you store your harissa in a jar or container with a lid and place it in your fridge. This will allow it to stay good for at least 2 weeks and up to 4. Or you can place the harissa into icecube trays and freeze them for much longer (3 to 6 months).
Ways to Use Harissa
- With meat: Harissa is great with meats. It can be mixed in with equal parts olive oil, lemon juice, and yogurt to make a delicious marinade. Or can be placed on the side and used as a dip for meats fresh off the grill.
- In soup: Another great use for harissa is to add a dollop or two to soups/stews.
- Spread for sandwiches: Mix it with equal parts mayo and use it as a spread for sandwiches or even burgers.
- Hummus: Add 2 to 3 tablespoons of this harissa to our homemade Hummus for a spicy twist on the classic dip.
Harissa Recipe
Total time: 7 minutes
Servings: 2 Cups
Ingredients
5oz. Dried chile peppers (New Mexico, Guajillo, Chipotle, de Arbol)
6 Cloves of garlic
1 Teaspoon of cumin seeds
1 Teaspoon of coriander seeds
½ Teaspoon of caraway seeds
½ Teaspoon of salt, or more to taste
1 Teaspoon of smoked paprika (optional)
Juice from ½ of a lemon
3 Tablespoons of extra virgin olive oil
Instructions
- Rehydrate the dried chiles: Remove the stems from the dried chiles and add them to a large bowl. Pour hot water over the chiles and let them soak for 30 minutes or until soft and rehydrated.
- Roughly blend the chilies, garlic, and spices: Drain the water from the rehydrated chiles and add them to a food processor. Then add the garlic cloves, cumin, coriander, caraway, paprika, and salt.
Blend all of these ingredients for 1 minute or until they start to break down. Squeeze in the juice from the lemon and blend for another minute or two or until it starts to form a rough paste.
- Blend until smooth: Scrape down the sides of the food processor if needed. Then set the food processor to blend and slowly stream in the olive oil. Let the oil blend into the paste for 2 minutes or until emulsified.
- Scoop the harissa into a jar or container and store it in your fridge until needed. Enjoy!
Harissa Recipe
Harissa is a classic spicy condiment from the North African region of the Maghreb. Consisting of dried or roasted chile peppers, garlic, olive oil, citrus just, and warming spices. For a unique and flavorful sauce/paste that can be used in so many different applications.
Servings: 2 cups
Equipment
- Food Processor
Ingredients
- 5 oz. Dried chile peppers New Mexico, Guajillo, Chipotle, de Arbol
- 6 Cloves of garlic
- 1 Teaspoon of cumin seeds
- 1 Teaspoon of coriander seeds
- ½ Teaspoon of caraway seeds
- ½ Teaspoon of salt or more to taste
- 1 Teaspoon of smoked paprika optional
- Juice from ½ of a lemon
- 3 Tablespoons of extra virgin olive oil
Instructions
- Rehydrate the dried chiles: Remove the stems from the dried chiles and add them to a large bowl. Pour hot water over the chiles and let them soak for 30 minutes or until soft and rehydrated.
- Roughly blend the chilies, garlic, and spices: Drain the water from the rehydrated chiles and add them to a food processor. Then add the garlic cloves, cumin, coriander, caraway, paprika, and salt. Blend all of these ingredients for 1 minute or until they start to break down. Squeeze in the juice from the lemon and blend for another minute or two or until it starts to form a rough paste.
- Blend until smooth: Scrape down the sides of the food processor if needed. Then set the food processor to blend and slowly stream in the olive oil. Let the oil blend into the paste for 2 minutes or until emulsified.
- Scoop the harissa into a jar or container and store it in your fridge until needed. Enjoy!
