How To Make Harissa Paste

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5 from 73 votes

How To Make Harissa Paste

1 hour
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.

Nutrition

Calories: 530kcal

Originally posted 2019-02-20 17:39:41.

Article Categories:
Lunch

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