Traditional Harissa

A fiery and aromatic North African chili paste, Harissa is a versatile condiment that adds depth and heat to a wide variety of dishes. Perfect for enhancing soups, stews, meats, and more.

Prep time: 30 minutes
Cook time: 20 minutes
Serves: 10

Ingredients

8 dried red chili peppers

4 cloves garlic

1 tsp caraway seeds

1 tsp coriander seeds

1 tsp cumin seeds

1/2 cup olive oil

2 tbsp tomato paste

1 tsp salt

1/4 cup lemon juice

Instructions

1. Soak the dried chili peppers in hot water for 30 minutes until soft.

2. Drain the peppers and remove the stems and seeds.

3. Toast the caraway, coriander, and cumin seeds in a dry skillet over medium heat until fragrant, about 2 minutes.

4. Grind the toasted seeds in a spice grinder or mortar and pestle.

5. In a food processor, combine the softened peppers, garlic cloves, ground spices, tomato paste, and salt. Blend to form a smooth paste.

6. Gradually add the olive oil and lemon juice while processing to achieve a thick, smooth consistency.

7. Transfer the Harissa paste to a sterilized jar and seal tightly.

Storage

Store in the refrigerator for up to 2 weeks or freeze for longer storage.

Reheating

Bring to room temperature before using, or gently heat in a pan over low heat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.