Harissa Paste
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
2 cups
-
Calories
807 kcal
-
Course
Condiments
-
Cuisine
African
Harissa Paste
Description
This Harissa Paste recipe begins by toasting dried guajillo and chipotle chilies in oil to awaken their smoky, aromatic qualities. After toasting, the chilies are simmered in water to rehydrate and soften them, producing a flavorful chili broth. The softened peppers and simmering liquid are then combined with roasted red bell peppers, garlic, ground coriander, ground caraway seeds, salt, and additional neutral oil in a food processor, resulting in a smooth yet slightly textured paste.
The paste carries a complex flavor profile thanks to the combination of dried chilies and warming spices like coriander and caraway, complemented by the sweetness of roasted peppers and the pungency of garlic. The oil helps preserve the paste and contributes to a smooth texture. Chilling the paste for at least 24 hours before use allows the flavors to meld fully and intensify.
Harissa Paste can be used as a marinade, condiment, or ingredient to add smoky heat and spice to meats, vegetables, stews, and dips. Adjusting the types and amounts of chilies allows control over the heat level, tailoring it to personal preference.
Taste and adjust the heat by varying the proportion or type of dried chilies used. Store the paste in an airtight container in the refrigerator. It keeps well and develops deeper flavors over time.
Ingredients
- 8 dried guajillo chile peppers or New Mexico chile peppers
- 2 dried chipotle chile peppers or Ancho chile peppers
- ⅔ cup neutral oil divided
- 1 cup water
- 2 roasted red bell peppers
- 2 garlic cloves
- 3 teaspoons ground coriander
- 2 teaspoons caraway seeds ground
- 1 teaspoon salt
Instructions
- Heat 1 tablespoon oil in a non-stick medium skillet over medium heat. Add the dried chiles and dried chipotle peppers and toast until fragrant, about 5 minutes.
- Pour the water over the peppers and deglaze the skillet. Bring to a boil, then cover the skillet and simmer for 30 minutes.
- Transfer the rehydrated peppers to a food processor. Add the remaining oil, roasted red pepper, garlic, coriander, caraway and salt. Pulse until smooth and pureed, but it’s fine if it looks slightly broken.
- Transfer the mixture to an airtight glass container and place in the refrigerator for 24 hours before using for best taste.
Notes
- Adjust the types and quantities of dried chilies to control the heat level of your harissa paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 807 kcal
% Daily Value*
| Calories | 807kcal | 40% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 78g | 120% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 48g | 240% |
| Trans Fat | 0.3g | 15% |
| Sodium | 1711mg | 71% |
| Potassium | 823mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 15g | 30% |
| Vitamin A | 10000IU | 200% |
| Vitamin C | 31mg | 34% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
