This vibrant harissa paste is a cornerstone of North African cuisine, delivering a complex blend of smoky heat and bright acidity. Made with roasted red peppers, garlic, and a medley of warm spices like coriander and caraway, it offers a rich, textured flavor profile that transforms simple meals into something extraordinary. Perfect for stirring into soups, mixing with yogurt for dips, or serving alongside grilled meats and fish. This versatile condiment is easy to prepare at home, allowing you to control the heat level and freshness. Keep a jar in your fridge for quick weeknight dinners or to elevate traditional couscous dishes with an authentic touch of Tunisian flavor.
Harissa Hot Chili Paste(Tunisia
Description
This vibrant harissa paste is a cornerstone of North African cuisine, delivering a complex blend of smoky heat and bright acidity. Made with roasted red peppers, garlic, and a medley of warm spices like coriander and caraway, it offers a rich, textured flavor profile that transforms simple meals into something extraordinary. Perfect for stirring into soups, mixing with yogurt for dips, or serving alongside grilled meats and fish. This versatile condiment is easy to prepare at home, allowing you to control the heat level and freshness. Keep a jar in your fridge for quick weeknight dinners or to elevate traditional couscous dishes with an authentic touch of Tunisian flavor.Ingredients
Directions
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Remove stems, seeds, and membranes from the mild and hot chilies to control the heat level.
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Place the chilies in a heatproof bowl and pour boiling water over them to cover.
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Cover the bowl and let the chilies soak for 30 minutes until softened.
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Drain the chilies and wrap them in cheesecloth, pressing firmly to remove excess moisture.
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Roast the red bell pepper until the skin blisters and chars, then peel and seed it.
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Soak the roasted red pepper in boiling water for 10 minutes, then drain and press out moisture.
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Combine the soaked chilies, roasted red pepper, garlic, ground coriander, ground caraway, and salt in a food processor.
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Pulse the mixture until finely chopped, then blend into a smooth paste.
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With the processor running, slowly drizzle in olive oil until the paste reaches a thick, spreadable consistency.
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Transfer the harissa to a clean, dry jar, pressing down to remove air pockets.
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Pour a thin layer of olive oil over the top of the paste to seal it from the air.
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Seal the jar tightly and refrigerate.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 450.0kcal
- % Daily Value *
- Total Fat 54.0g84%
- Saturated Fat 33.0g165%
- Cholesterol 141.0mg47%
- Sodium 63.0mg3%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 0.0g0%
- Sugars 8.4g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The harissa will keep in the refrigerator for 2 to 3 weeks.
Usage: To make a table sauce, mix 4 teaspoons of harissa with 4 teaspoons water, 2 teaspoons olive oil, and 1 to 2 teaspoons fresh lemon juice. Stir well and serve alongside meats, fish, salads, or Tunisian couscous.
