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Harissa

harissa

Harissa, the perfect spicy paste to add flavor and health to your recipes. Discover how to prepare this simple and tasty blend!
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Total Time 21 minutes
Servings: 12 tablespoons
Course: Sauce
Cuisine: North African
Calories: 22
Ingredients Method Notes

Ingredients
  

  • 6 unit red chili peppers medium, fresh
  • 4 unit garlic cloves peeled
  • 2 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon caraway seeds ground or whole
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoon water if needed, to adjust consistency

Method
 

  1. Remove the stems and seeds from the red chili peppers for a milder paste, or keep some seeds for extra heat.
  2. Add the chili peppers, garlic cloves, tomato paste, cumin, coriander, caraway seeds, smoked paprika, and salt to a food processor or blender.
  3. Blend the ingredients until you get a thick, relatively smooth paste. If needed, add 1-2 tablespoons of water gradually to help blend.
  4. Add the olive oil and lemon juice. Blend again until fully incorporated and the paste is smooth.
  5. Taste and adjust the salt or lemon juice if needed.
  6. Transfer the harissa to a clean jar. Store in the refrigerator and use within 2-3 weeks.

Notes

Harissa isn't just a staple of North African cuisine—it’s a vibrant and intensely flavorful paste that can transform everyday dishes into something truly special. Its true beauty lies in its versatility: use harissa to energize roasted vegetables, stir it into soups or grains, spread on sandwiches, or serve as a bold dip alongside grilled meats.

Practical Tips for Perfect Harissa

  • Choose your peppers wisely: Fresher, brightly colored chili peppers deliver the best flavor. For a milder harissa, remove the seeds and ribs. Leaving some seeds in will enhance the heat, so you can easily customize your batch.
  • Toasting for depth: To develop even more depth, briefly toast the cumin, coriander, and caraway seeds in a dry skillet until fragrant before blending. This simple step brings out their essential oils and enhances the paste’s flavor.
  • Ingredient substitutions: No caraway? Try fennel seeds for a similar anise note. Smoked paprika adds a subtle smokiness, but you can swap for regular if that’s what you have on hand.

Technique Insights

If the paste seems a bit thick or your blender struggles, add water one teaspoon at a time until you reach your desired consistency. Always scrape down the sides to ensure all ingredients are smoothly incorporated.
For a brighter, freshly balanced flavor, mix in the lemon juice after blending the vegetables and spices, then pulse again to combine. This helps preserve the citrusy tang.

Ideas for Serving and Variations

  • Swirl harissa into yogurt for a tangy and spicy sauce.
  • Add a spoonful to your shakshuka, couscous, or grilled fish for a punch of flavor.
  • Try different peppers like roasted bell peppers for a milder, sweeter profile, or experiment with dried chilies for a smokier take.
With homemade harissa, you control the balance of spice and tang—so don’t be afraid to tweak the ingredients and make it your own. Your food (and your guests) will thank you for the extra kick of flavor!