Easy Harissa
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
300 ml
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Calories
26 kcal
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Course
Condiments
Easy Harissa
Description
The Easy Harissa recipe features roasted red bell peppers whose skins are removed after charring, combined with fresh red chilies, bird's eye chili, and garlic for a layered spicy base. Toasted cumin, fennel, coriander seeds, and chili flakes provide aromatic depth. Tomato paste enriches the paste’s texture and body, while olive oil smooths the blend and lemon juice adds acidity.
The method of toasting whole spices before grinding them releases essential oils enhancing the paste's complexity. Blending all ingredients creates a smooth, red chili paste with smoky and spicy notes balanced by acidity and garlic warmth. The texture is thick yet spreadable, suitable for a variety of uses.
Harissa pairs well mixed into stews, as a marinade for meats, a condiment on grilled vegetables, or stirred into couscous. Stored in a sealed jar, it keeps refrigerated and can be used gradually to add flavor and heat. The balanced seasoning allows adjustment for salt and pepper to taste.
Ingredients
- 2 bell pepper charred and skins removed, red
- 5 garlic peeled cloves
- 2 tbsp tomato paste
- 1 tablespoon smoked paprika
- 2 fresh red chilies I used Serenade peppers but jalapenos will also work
- 1 Bird's eye chilli fresh, red
- 5-6 tablespoons olive oil
- salt to taste
- black pepper to taste
- 2 tbsp lemon juice
for the spice mix
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons coriander seeds
- 2 teaspoons dried chili flakes
Instructions
- Combine the spices in a small frying pan set over medium heat.
- Allow the spices to toast for a few minutes, giving the pan a shake regularly to prevent the spices from burning.
- The spices will become aromatic and start to pop. Remove from the heat. Grind with a pestle and mortar until fine.
- The easiest way to char peppers is over an open flame, like a gas hob. You can also do it under a hot broiler. Char the peppers until blackened all around then transfer to a bowl and cover with plastic wrap.
- Allow to steam for 20 minutes then peel off the charred skin. De-seed the peppers and set aside.
- Combine the peppers, chillies, peeled garlic cloves, tomato paste, spices, lemon juice, olive oil, salt and pepper in the bowl of a food processor and blend.
- Adjust seasoning if necessary then transfer to a sealable jar or container.
Notes
- The nutritional information is calculated per tablespoon of Harissa paste.
- This recipe yields about 300ml (just over 1 cup) of Harissa paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 300ml
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Calories | 26kcal | 1% |
| Carbohydrates | 1g | 0% |
| Fat | 2g | 3% |
| Sodium | 20mg | 1% |
| Potassium | 59mg | 1% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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