Harissa (North African Chili Paste)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
20 mins
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Total Time
20 mins
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Servings
16 servings
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Calories
39 kcal
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Course
Condiments
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Cuisine
Moroccan, Tunisian, North African
Harissa (North African Chili Paste)
Description
Harissa (North African Chili Paste) combines dried New Mexico and guajillo chilies with toasted caraway, cumin, and coriander seeds to create a fragrant and spicy base. After soaking the chilies in boiling water to soften them, they are blended into a smooth paste with olive oil, garlic, salt, and fresh lemon juice. The olive oil added atop the finished paste preserves its texture and flavor when refrigerated. The final product has a balanced heat level depending on whether chili membranes are included, with bright citrus notes from the lemon juice complementing the warm spices.
The paste can be used to season dishes by stirring it into sauces, marinades, or spreads. Its complex flavor profile enriches stews, grilled meats, or vegetables, adding depth without overwhelming other ingredients.
Stored in the refrigerator with a layer of olive oil on top, harissa will keep for about three weeks. Ensure it is tightly sealed and always cover the surface with oil after each use to maintain freshness.
Ingredients
- 16 dried red chili (New Mexico and guajillo chilies work well, remove seeds, membranes and stems. If you want a really hot paste, leave the membranes)
- 1/4 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 3 cloves garlic
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder (or mortar and pestle) and grind them to a fine powder.
- Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it’s too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep for about 3 weeks.Makes about 1 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 39kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 66mg | 73% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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