Harissa
Recipes for traditional harissa using either dried or fresh peppers with toasted spices, garlic, oil and lemon.
Dried Peppers Harissa
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Dried chilies | 4 ounces | Seeded, stems removed |
| Garlic cloves | 3 | Peeled |
| Coriander seeds | 1 teaspoon | |
| Cumin seeds | 1 teaspoon | |
| Caraway seeds | 1/2 teaspoon | |
| Salt | 1 teaspoon | Or to taste |
| Olive oil | 3 tablespoons | Plus extra for storing |
| Lemon juice | 1 tablespoon | Freshly squeezed |
Steps
- Rehydrate dried chilies by soaking them in hot water for 30 minutes. Drain and remove any remaining seeds if desired.
- In a dry skillet over medium heat, lightly toast the coriander, cumin, and caraway seeds until fragrant, about 2-3 minutes. Let them cool and then grind them into a fine powder.
- In a food processor, combine the rehydrated chilies, ground spices, garlic cloves, salt, olive oil, and lemon juice. Blend until a smooth paste forms.
- Transfer to a jar and cover the top with a thin layer of olive oil; this helps preserve the harissa. Store in the refrigerator for up to a month.
Fresh Peppers Harissa
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Fresh red peppers | 4 large | Seeded, stems removed |
| Fresh hot chili peppers | 3 | Seeded, stems removed |
| Garlic cloves | 3 | Peeled |
| Coriander seeds | 1 teaspoon | |
| Cumin seeds | 1 teaspoon | |
| Caraway seeds | 1/2 teaspoon | |
| Salt | 1 teaspoon | Or to taste |
| Olive oil | 3 tablespoons | Plus extra for storing |
| Lemon juice | 1 tablespoon | Freshly squeezed |
Steps
- Char the red and hot chili peppers on a grill or under a broiler until blackened. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel the skin and remove any seeds.
- Toast the coriander, cumin, and caraway seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Allow to cool, then grind into a fine powder.
- In a food processor, blend the charred peppers, ground spices, garlic cloves, salt, olive oil, and lemon juice until smooth.
- Transfer to a jar and cover with a thin layer of olive oil to preserve. Store in the refrigerator for up to a month.
Enjoy your homemade harissas as condiments or marinades! They’re perfect for adding a spicy, aromatic kick to your dishes.