How To Make Harissa Paste
Calories 530kcal
Ingredients
- 140 grams dried chile (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
- 2 red bell pepper (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
- 6 pieces sun-dried tomatoes (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
- 6 cloves garlic (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
- 1 teaspoon ground turmeric
- 2 teaspoons salt (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
- 1/4 cup extra-virgin olive oil (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
- 1 teaspoon caraway seeds (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
- 1 teaspoon coriander seeds (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
- 1 teaspoon cumin seed (choice, 5 oz - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol)
Instructions
- Use a combination of your favourite chilies.
- I used dried Guajillo, Ancho and Chipotle chilies and fresh sweet bell peppers.
- This combination results in moderately-mild spicy harissa.
- If you prefer more heat, add some Arbol chilies or skip the bell peppers.
- Start by roasting the bell peppers in an oven preheated to 175 °C/ 350 °F.
- Bake for 30-40 minutes, or until the skin is charred and the peppers are soft.
- Remove from the oven and set aside to cool down.
- Put a piece of baking foil over the peppers and set aside until they are easy to handle.
- Then, peel the skin and remove the seeds.
- While the peppers are baking, soften the dried chilies.
- Place the chilies in a pot and cover with boiling water.
- Place a lid on top and let them sit for 20-30 minutes.
- Meanwhile, toast the spices.
- Place the coriander, cumin and caraway seeds in a hot pan and dry-roast briefly for just a minute or two.
- Grind the spices in a mortar and pestle or a coffee grinder.
- Drain the chilies, remove the stems and seeds.
- Place everything in a food processor or blender: chilies, roasted and peeled bell peppers, toasted and ground spices, sun-dried tomatoes, garlic, turmeric powder, salt, olive oil and lemon juice.
- Process until smooth.
- Place the paste in a jar and store in the fridge for up to a week.
- Place any remaining harissa paste in an ice-cube tray and freeze for up to 3 months.
Originally posted 2019-02-20 17:39:41.
