Harissa
User Reviews
5.0
6 reviews
Excellent
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Prep Time
1 hr 15 mins
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Total Time
1 hr 15 mins
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Servings
5 (1-cup / 250 ml) jars
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Course
Condiments
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Cuisine
Tunisian, North African, Vegan
Harissa
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Harissa is a Tunisian hot chili paste, which is sometimes described as Tunisia’s main condiment. Bright red in color, it is served with most meals as a dip and is often used as an ingredient in stews and soups.
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Ingredients
- 6 lb dried red peppers (ideally dried under the sun)
- 1 lb coarse salt
- 3 cups vegetable oil
- 1 lb garlic
- 6 oz. tabel (Tunisian spice blend, composed of ground coriander seeds, caraway seeds, garlic powder, and chili powder)
- olive oil (to preserve)
Equipment
- Meat grinder (with coarse plate)
- Gloves
- Surgical mask
- Goggles
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Instructions
- It is very important to wear gloves, a surgical mask and goggles for all stages of the preparation of this recipe as peppers could burn depending on their intensity.
- Stem and seed the dried peppers.
- Soak them in a bowl of boiling water, immersing them completely, for 45 minutes.
- Change the soaking water twice.
- Drain the peppers in a colander for 1 hour and shake the colander to get rid of their water.
- Squeeze them with both hands to remove as much water as possible.
- Place the peppers on a large dry cloth and place another dry cloth over them.
- Press firmly on it to dry them well.
- Grind the peppers and garlic cloves in small quantities in the meat grinder (coarse plate), and into a large bowl.
- Mix the ground peppers with coarse salt and half of the oil with your hands. Grind the mixture again through the meat grinder.
- Add the remaining oil and the tabel. Mix well by hand and grind the mixture for a third time.
- Mix again by hand.
- Pour the harissa into sterilized glass jars. Pour olive oil on top and close tightly.
- Harissa can be kept for several months in the refrigerator.
Notes
- It is very important to avoid the food processor as the blades will not help get the texture of traditional harissa. A mortar and pestle could replace the work of a meat grinder but it can be much longer and be tedious.
- Dilute with a small amount of water or lemon juice to obtain the desired texture, based on your tastes. However, do not dilute the harissa when it is incorporated in the recipe of a dish in a sauce.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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