Harissa Paste Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
16 2 tablespoon servings
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Calories
32 kcal
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Course
Condiments
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Cuisine
Moroccan, North African
Harissa Paste Recipe
Description
The Harissa Paste Recipe features a blend of fresh red and serrano peppers that are roasted until lightly charred, enhancing their flavor and softening their texture. Along with toasted coriander, cumin, caraway, and black pepper seeds ground finely, these peppers combine with garlic, lemon juice, olive oil, kosher salt, and fresh mint to form a vibrant, aromatic paste. Roasting the peppers and then peeling them removes bitterness and develops a smoky backdrop for the spice mix. The addition of fresh mint adds a distinctive herbal note that balances the earthy spices.
Once blended to a smooth consistency, this paste can be refrigerated in a jar for convenient use in various dishes. Its flavor is generally mild but can be adjusted by including seeds for more heat or adding cayenne pepper after tasting. The texture is thick and spreadable, making it suitable for cooking enhancements or as a condiment.
This recipe is useful for home cooks wanting to create a custom chili paste with control over spice level and freshness. The methodical steps of roasting, toasting, grinding, and blending ensure the precise layering of flavors distinctive to harissa.
For convenience, a shortcut option suggests substituting fresh peppers with jarred roasted red peppers. Adjustments in lemon juice, salt, or olive oil at the end allow refining the balance to personal taste preferences. The preservation in the refrigerator allows the flavors to mature mildly over time.
Ingredients
- 2 bell pepper red
- 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 or 1 ½ teaspoon ground black pepper, seeds
- 2 teaspoon kosher salt
- 2 garlic minced, cloves
- 3 tablespoon extra virgin olive oil
- 1 tablespoon mint finely chopped, fresh
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
Notes
- You may use a jar of jarred roasted red peppers drained instead of fresh peppers for convenience.
- If a hotter paste is desired, keep the serrano pepper seeds or add cayenne pepper gradually after tasting to raise the heat.
- Pepper heat levels vary, so adjust spiciness after blending to suit your preference.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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