Harissa
Unleash a world of bold, smoky flavors with this homemade harissa, a fiery North African chili paste that brings a tantalizing kick to any dish. Crafted with dried red chilies, garlic, fragrant spices like cumin, coriander, and caraway, and a splash of zesty lemon juice, this versatile condiment is as easy to make as it is flavorful. For added depth, roasted red peppers can be blended in, giving a touch of natural sweetness to balance the heat. This quick recipe comes together in just 20 minutes and can be customized to suit your spice preferences. Perfect as a marinade, dipping sauce, or flavor enhancer for soups, stews, and grilled dishes, this harissa will elevate your cooking with its vibrant, rich, and authentic taste. Store it in the fridge and savor its boldness for weeks! Keywords: homemade harissa, North African chili paste, spicy condiment, easy harissa recipe, versatile sauce.
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Recipe Information
Ingredients
- 10 units Dried red chilies (mild or hot, based on preference)
- 4 units Garlic cloves, peeled
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground caraway seeds
- 1 teaspoon Paprika (smoked or sweet)
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 large Roasted red peppers (optional, for added sweetness)
- 1 cup Warm water (for soaking chilies)
Instructions
Remove the stems and seeds from the dried chilies. Place them in a bowl and cover with warm water. Let them soak for about 15 minutes, or until they become soft and pliable.
While the chilies soak, prepare the other ingredients. Peel the garlic cloves and measure out your spices.
If using roasted red peppers, roast or char them over an open flame until their skin is blackened. Allow them to cool, then peel off the skin and remove seeds.
Drain the soaked chilies and add them to a food processor or blender. Add the garlic, olive oil, cumin, coriander, caraway, paprika, salt, lemon juice, and roasted red pepper (if using).
Blend the mixture until it forms a smooth paste. If the consistency is too thick, add a tablespoon of water at a time until the desired texture is reached.
Taste and adjust seasonings, adding more salt, spices, or lemon juice as needed.
Transfer the Harissa paste to an airtight jar. Drizzle a thin layer of olive oil on top to preserve freshness. Store in the refrigerator and use within 2-3 weeks.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 8.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
