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harissa

harissa

Harissa brings bold flavor to your dishes. Try this homemade spicy paste and discover the essence of North African cuisine!
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Total Time 16 minutes
Servings: 12 tablespoons
Course: Condiment
Cuisine: North African
Calories: 23
Ingredients Method Notes

Ingredients
  

  • 8 unit dried red chili peppers seeded
  • 4 clove garlic peeled
  • 1 tablespoon caraway seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 0.5 teaspoon salt
  • 2 tablespoon tomato paste
  • 3 tablespoon olive oil plus extra for storing
  • 2 tablespoon lemon juice

Method
 

  1. Soak the dried red chili peppers in hot water for about 15 minutes until softened. Drain and remove any excess seeds.
  2. In a dry skillet over medium heat, toast the caraway, coriander, and cumin seeds for 2-3 minutes until fragrant. Let them cool slightly.
  3. Add the toasted seeds to a spice grinder or mortar and pestle. Grind them into a fine powder.
  4. Place the softened chilies, garlic cloves, ground spices, salt, and tomato paste into a food processor or blender.
  5. Process all ingredients, gradually adding olive oil and lemon juice, until you have a smooth paste. Scrape down the sides as needed.
  6. Taste and adjust salt or lemon juice as desired. If a smoother paste is preferred, add a little more olive oil.
  7. Transfer the harissa to a sterilized jar and cover the top with a thin layer of olive oil to preserve freshness. Store in the refrigerator.

Notes

Few condiments can match the versatility and punch of harissa. This North African chili paste is celebrated for adding depth, color, and bright heat to everything from grilled meats and roasted vegetables to soups and sandwiches. It’s a must-have in the kitchen for anyone who loves bold, layered flavors.

Practical Tips for Perfect Harissa

  • Choose your chilies carefully: For the right balance of heat and flavor, use a blend of mild and hot dried red chili peppers. Soak and deseed them thoroughly to moderate the spice.
  • Toast your spices: Never skip this step! Toasting the caraway, coriander, and cumin seeds brings out aromatic oils that make your harissa truly fragrant.
  • Make ahead and improve the flavor: Let the harissa sit in the fridge for at least a day. This rest period allows flavors to meld and intensify beautifully.
  • Store with extra olive oil: After transferring the paste to a jar, cover it with a thin layer of olive oil to keep it fresh and vibrant for weeks.

Technique Insights

  • Blending consistency: If you prefer a smoother harissa, add a touch more olive oil or a splash of water while blending. For a chunkier texture, pulse ingredients and scrape down the sides as needed.
  • Garlic pro tip: If raw garlic feels too sharp for your taste, lightly roast the cloves before blending. This adds a subtle sweetness and reduces pungency.

Serving Suggestions & Variations

  • Swirl harissa into yogurt for an instant dip or drizzle it over fried eggs and avocado toast for a breakfast upgrade.
  • Mix it into soups, marinades, or salad dressings to add smoky heat.
  • Try adding fresh herbs such as cilantro or mint for a unique twist, or experiment with smoked paprika for more depth.
  • Pair harissa with roasted meats, fish, warm bread, couscous, or grilled vegetables for maximum enjoyment.
With these notes and tips, your homemade harissa will be a flavorful staple you’ll reach for again and again—customizable and utterly delicious.