Harissa Paste Recipe

Name: Harissa Paste Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 2 tablespoon servings
Ingredients: 2 red bell peppers; 4 Serrano peppers; 3 tablespoon lemon juice; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon caraway seeds; 1 teaspoon black peppercorn seeds; 2 teaspoon kosher salt; 2 cloves garlic; 3 tablespoon extra virgin olive oil; 1 tablespoon fresh mint

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5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
16 2 tablespoon servings
Calories
32 kcal
Course
Condiments
Cuisine
Moroccan, North African

Harissa Paste Recipe

Piper Stevens

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Harissa paste is a spicy, delicious North African condiment that you can put on everything from scrambled eggs, roasted vegetables or grilled meats.

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Ingredients

Servings

2 red bell peppers
4 Serrano peppers seeded
3 tablespoon lemon juice one lemon
1 teaspoon coriander seeds or 1 ¼ teaspoon ground coriander
1 teaspoon cumin seeds or1 ¼ teaspoon ground cumin
1 teaspoon caraway seeds or 1 ¼ teaspoon ground caraway
1 teaspoon black peppercorn seeds or 1 ½ teaspoon ground black pepper
2 teaspoon kosher salt
2 cloves garlic minced
3 tablespoon extra virgin olive oil
1 tablespoon fresh mint finely chopped

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Instructions

Preheat oven to 400°
Line a baking sheet with parchment paper
Rub all of the peppers lightly with oil and place them on the prepared baking sheet
Roast Peppers until lightly charred, about 20 minutes
Transfer peppers to a bowl and cover with a plate or plastic wrap
While peppers are cooling, toast the coriander, cumin, caraway and black pepper seeds in a skillet over low heat, until fragrant, about 3-5 minutes
Transfer the toasted seeds to a mortar & pestle and grind into powder
When cool enough to handle, remove the skin, seeds, and membranes from the peppers.
Put the peppers, ground spices, salt, garlic, mint, and olive oil into a food processor or high powered blender. Process until smooth
Taste and add more olive oil, salt, or lemon as needed
Transfer to a one-pint jar and refrigerate

Equipments used:

Notes

Shortcut tip: Use a 16 oz jar of roasted red peppers, drained, in place of the fresh peppers.
If you like more heat, don't remove the seeds from the serrano peppers.
Peppers, even of the same variety, can vary in heat levels. This recipe is fairly mild, but if after tasting, it isn't quite hot enough, you can add cayenne pepper, in ¼ teaspoon increments until it is hot enough for your liking.

Nutrition Information

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Serving 1g Calories 32kcal (2%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 292mg (12%) Potassium 45mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 493IU (10%) Vitamin C 21mg (23%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 162 tablespoon servings

Amount Per Serving

Calories 32 kcal

% Daily Value*

Serving	1g
Calories	32kcal	2%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	3g	5%
Saturated Fat	1g	5%
Sodium	292mg	12%
Potassium	45mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	493IU	10%
Vitamin C	21mg	23%
Calcium	7mg	1%
Iron	1mg	6%