Harissa Paste from Powder Recipe

Name: Harissa Paste from Powder Recipe
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 2 whole roasted red peppers; ⅓ cup harissa powder; 1 teaspoon kosher salt; 3 garlic cloves; 1 tablespoon tomato paste; 3 tablespoons lemon juice; ⅓ cup Extra Virgin Olive Oil*

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6 servings
Calories
128 kcal
Course
Condiments
Cuisine
Mediterranean

Harissa Paste from Powder Recipe

Robert Berry

Report

This flavor-packed recipe for harissa paste from powder takes less than ten minutes to prepare. With just a few simple ingredients, you can add delectably spicy North African notes to dozens of dishes.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

2 whole roasted red peppers jarred, without juice
⅓ cup harissa powder homemade or store-bought
1 teaspoon kosher salt
3 garlic cloves roughly chopped
1 tablespoon tomato paste
3 tablespoons lemon juice
⅓ cup Extra Virgin Olive Oil*

Add to Shopping List

Instructions

In the bowl of a food processor (or a bowl that can accommodate an immersion blender), place the roasted red peppers, harissa powder, garlic cloves, tomato paste, lemon juice and olive oil.
Blend to your desired consistency. Taste for seasoning and add more if desired.
Store in an airtight jar and refrigerate for up to 2 weeks.

Notes

: I found that ⅓ cup of olive oil was enough to give this recipe a rich taste and smooth, paste-like consistency. However, you can increase this amount to ½ cup if you prefer a thinner mix or a less concentrated spiciness.
Storage: To store your harissa paste from powder, transfer it to an airtight container or mason jar and store it in the refrigerator for up to two weeks. I recommend pouring a thin level of olive oil over the top to limit the exposure to
oxygen and bacteria before storing.
Freezing: You can freeze harissa paste in a freezer-safe airtight container for up to a month. You can also portion it in ice cubes, freeze until solid, and then transfer the individual cubes into freezer bags to use in your daily cooking.
Yields: This recipe makes approximately 1 1/2 cups of harissa paste, which is ideal for 6 servings. The nutritional values below are per serving.
Olive oil *: I found that ⅓ cup of olive oil was enough to give this recipe a rich taste and smooth, paste-like consistency. However, you can increase this amount to ½ cup if you prefer a thinner mix or a less concentrated spiciness.
Storage: To store your harissa paste from powder, transfer it to an airtight container or mason jar and store it in the refrigerator for up to two weeks. I recommend pouring a thin level of olive oil over the top to limit the exposure to oxygen and bacteria before storing.
Freezing: You can freeze harissa paste in a freezer-safe airtight container for up to a month. You can also portion it in ice cubes, freeze until solid, and then transfer the individual cubes into freezer bags to use in your daily cooking.

Nutrition Information

Show Details

Calories 128kcal (6%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Sodium 781mg (33%) Potassium 115mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 209IU (4%) Vitamin C 12mg (13%) Calcium 13mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 128 kcal

% Daily Value*

Calories	128kcal	6%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Sodium	781mg	33%
Potassium	115mg	2%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	209IU	4%
Vitamin C	12mg	13%
Calcium	13mg	1%
Iron	0.4mg	2%