Moroccan Harissa Paste

Name: Moroccan Harissa Paste
Prep time: 35 min
Total time: 35 min
Yield: 24 serving
Ingredients: 2 oz dried red chiles; 1 large red bell pepper; 1/2 tsp cumin seeds; 1/2 tsp coriander seeds; 4 cloves garlic; 1/2 tsp smoked paprika; 1/2 tsp salt; 3 tbsp vegetable oil; 1 tsp white vinegar; 1/4 tsp orange blossom water; 1 orange

User Reviews

5.0

18 reviews

Excellent

Prep Time
35 mins
Total Time
35 mins
Servings
24
Calories
25 kcal
Course
Condiments
Cuisine
Moroccan

Moroccan Harissa Paste

Chad Dorsey

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Try this insanely flavorful recipe for Moroccan harissa paste for a bold, fiery-red chili paste that is easy to make and super versatile.

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Ingredients

Servings

2 oz dried red chiles (chiles de arbol)
1 large red bell pepper
1/2 tsp cumin seeds
1/2 tsp coriander seeds
4 cloves garlic
1/2 tsp smoked paprika
1/2 tsp salt
3 tbsp vegetable oil
1 tsp white vinegar
1/4 tsp orange blossom water (or rose water)
1 orange (4 inch by 1 inch strip of the zest)

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Instructions

Cut off the stems of the dried red chili peppers. Bring a saucepan of water to boil and add the chiles. Simmer for 2 minutes, covered. Turn off the heat (lay a saucer on top of chiles to submerge) and allow to soak for 30 minutes.
Using a vegetable peeler, cut a 4 inch by 1 inch strip of the zest from an orange.
Toast the cumin and coriander seeds until they start to give off their aroma, do not burn. Set aside. When cooled, place in spice grinder and pulse (See Note 1).
Next, either over an open flame blacken the red bell pepper all over until charred or under the broiler. Place charred pepper in a bowl and cover with plastic wrap. Allow to steam so skin is easily removed. When cool enough to handle discard the stem, veins, seeds and charred skin (See Note 2). Place in a food processor or blender.
To the food processor or blender add the garlic cloves, paprika, salt, cumin, coriander, oil, vinegar, orange/rose water and orange zest strip. Puree until it resembles a loose paste.
Drain and squeeze excess water from red chiles, add to food processor or blender. Puree until it resembles a smooth paste.

Notes

I prefer whole seeds to toast and bring out their essential oils, but feel free to use a heaping 1/2 teaspoon each ground cumin and coriander and proceed to Step 4.
You can substitute a fire roasted, jarred large red bell pepper.

Nutrition Information

Show Details

Calories 25kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 51mg (2%) Potassium 57mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 802IU (16%) Vitamin C 8mg (9%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 25 kcal

% Daily Value*

Calories	25kcal	1%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	2g	3%
Saturated Fat	1g	5%
Sodium	51mg	2%
Potassium	57mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	802IU	16%
Vitamin C	8mg	9%
Calcium	3mg	0%
Iron	1mg	6%