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!