Moroccan Harissa Paste
User Reviews
5
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Prep Time
35 mins
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Total Time
35 mins
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Servings
24
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Calories
25 kcal
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Course
Condiments
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Cuisine
Moroccan
Moroccan Harissa Paste
Description
This harissa paste combines dried red chiles softened by soaking, a fire-charred and peeled red bell pepper, and toasted cumin and coriander seeds ground to release their aromas. Garlic, smoked paprika, salt, vegetable oil, white vinegar, and a strip of fresh orange zest are added to the blender along with a hint of orange or rose water for fragrance. The ingredients are pureed to a smooth, thick paste.
The smoky chiles and paprika create heat with a subtle fragrance from the toasted spices and orange notes. The vinegar balances the flavors with acidity, while the oil smooths the texture. This paste captures characteristic North African flavors and can be adjusted by substituting jarred roasted red peppers if needed.
The harissa paste can be used to season meats, vegetables, soups, or served as a condiment alongside bread and dips. Its stored in the refrigerator keeps well for a reasonable period, allowing it to add warmth and aroma to many dishes.
Ingredients
- 2 oz dried red chile chiles de arbol
- 1 red bell pepper large
- 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)
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
- To maximize flavor, toast whole cumin and coriander seeds before grinding to release their essential oils.
- Fire char or broil the red bell pepper before peeling to add smoky depth to the paste.
- You can use a jarred fire-roasted red bell pepper as a substitute if fresh peppers are unavailable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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