If you're on the hunt for a versatile and spicy condiment that can elevate almost any dish, look no further than traditional Harissa. This North African chili paste is a flavor-packed gem that adds an irresistible kick to your meals.
Dried Red Chili Peppers: These form the base of the Harissa, providing heat and a deep, rich flavor. Adjust the type for more or less spiciness.
Garlic: Adds depth and a subtle pungency that complements the chilies beautifully.
Caraway Seeds: These bring a slight anise-like flavor, adding complexity to the paste.
Coriander Seeds: Provide a citrusy, nutty layer that balances the heat.
Cumin Seeds: Offer a warm, earthy note that grounds the flavors together.
Olive Oil: Smooths out the paste and helps preserve it, infusing richness into every spoonful.
Tomato Paste: Adds a slight tang and helps bind the ingredients into a cohesive mixture.
Salt: Enhances all the flavors, making everything pop.
Lemon Juice: Brightens the paste, cutting through the richness with a refreshing zing.
Harissa is incredibly versatile. Dollop it on grilled meats, mix it into stews, or swirl it into soups for an extra layer of flavor. It's also fantastic as a marinade base or spread onto sandwiches for a spicy kick.
Start by soaking the dried red chili peppers in hot water for about 30 minutes. This softens them, making the blending process much smoother. Once they're nice and pliable, drain them well and remove the stems and seeds. This step tones down the heat slightly, but if you're a fire-eater, feel free to leave a few seeds in.
While the peppers are soaking, take a moment to toast the caraway, coriander, and cumin seeds in a dry skillet over medium heat. Just about two minutes should do the trick until you catch a whiff of that wonderful aroma. Be careful not to burn them; a gentle toast is all you need. Then, grind the seeds using a spice grinder or a trusty mortar and pestle. Either method works great, so go with whatever you're comfortable with.
Next, toss the drained peppers into a food processor along with the garlic cloves, ground spices, tomato paste, and salt. Blend everything together until you get a smooth paste. You might need to stop and scrape down the sides a couple of times to make sure everything gets mixed evenly.
Now, gradually pour in the olive oil and lemon juice while the processor is running. This step is crucial for achieving that thick, smooth consistency. Once it all comes together, transfer your Harissa to a sterilized jar and seal it tightly. It'll keep well in the fridge for a few weeks.
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