Harissa Paste
User Reviews
5
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
10 servings
-
Calories
99 kcal
-
Course
Condiments
-
Cuisine
North African
Harissa Paste
Description
Harissa Paste is a versatile chili-based condiment featuring both roasted red bell peppers and fresh red chilies combined with garlic and a tomato base. The process begins by toasting cumin, fennel, coriander seeds, and chili flakes to enhance their flavors. Once ground, these spices are blended with the roasted peppers, fresh chilies, crushed garlic, tomato puree, olive oil, lemon juice, salt, and pepper into a smooth paste. This paste balances smoky, spicy, and tangy elements thanks to the combination of roasted vegetables, fresh chilies, and lemon.
The paste is ideal as a seasoning for meats, vegetables, stews, or as a condiment to add a nuanced chili flavor. Toasting the spices is important to unlock their full aroma, and marinating the paste for a day improves its flavor integration. Handling fresh chilies with gloves is recommended to avoid irritation. An olive oil layer over the stored paste can help preserve freshness.
Variations exist, but this version omits optional ingredients such as rose water to maintain a straightforward chili and pepper profile. Adjusting the quantity of fresh chilies or removing their seeds can control heat level.
Ingredients
- 3 red bell pepper roasted
- 3 red chilies
- 5 garlic crushed, cloves
- 2 tablespoon tomato puree
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoon red chili flakes
- 2 teaspoon coriander seeds
- 6 tablespoon olive oil extra virgin
- 0.5 lemon juice only
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- In a dry frying pan, toast 1 teaspoon Cumin seeds, 2 teaspoon Coriander seeds, 1 teaspoon Fennel seeds and 2 teaspoon Red chilli flakes - about 2 minutes. Keep shaking the pan to prevent the seeds burning.
- Using a pestle and mortar, grind the toasted seeds into a fine powder.
- Add the ground spices, 3 Roasted red peppers, 3 Red chillies, 5 Garlic cloves, 2 tablespoon Tomato puree, 6 tablespoon Olive oil juice of 0.5 Lemon and 1 pinch Sea salt and ground black pepper to a food processor.
- Blend until smooth.
Notes
- Toast spices before grinding to enhance flavor.
- Let harissa rest a day for deeper flavor development.
- Cover the paste with olive oil after each use to extend shelf life.
- Remove chili seeds to reduce spiciness if desired.
- Wear gloves when handling fresh chilies to avoid skin irritation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 99kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 11mg | 0% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1387IU | 28% |
| Vitamin C | 69mg | 77% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
