Hreesa Harissa Red Pepper Spice
Transform your dishes with the bold and zesty flavors of Hreesa Harissa Red Pepper Spice, a flavor-packed condiment that pairs smoky, sweet roasted red bell peppers with the fiery kick of red chilies. Infused with aromatic spices like toasted caraway, cumin, and coriander, and balanced with tangy lemon juice and rich olive oil, this homemade harissa paste is a versatile addition to your kitchen. Perfect as a marinade, spread, or dip, it’s a quick and easy recipe that comes together in just 35 minutes, delivering a beautifully vibrant and customizable spice blend. Whether you’re adding it to grilled meats, roasted vegetables, or warm flatbreads, this North African-inspired harissa will elevate any meal with its irresistible depth of flavor.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 4 red chilies (mild or hot, to taste)
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds (lightly toasted and ground)
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoons water
Instructions
Preheat the oven to 450°F (230°C).
Place the red bell peppers and red chilies on a baking sheet lined with parchment paper.
Roast in the oven for 15-20 minutes, turning occasionally, until the skin of the peppers and chilies is charred and blistered.
Remove the peppers and chilies from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a clean towel and let the peppers steam for 10 minutes to loosen the skin.
Peel the skin off the peppers and chilies, then remove the seeds and stems. (Adjust the number of chilies used based on desired spice level.)
In a food processor, combine the peeled roasted peppers and chilies, garlic cloves, ground cumin, ground coriander, smoked paprika, ground caraway seeds, olive oil, tomato paste, lemon juice, and salt.
Blend until smooth, stopping to scrape down the sides as needed. Add 1-2 tablespoons of water if the mixture is too thick and blend again.
Taste and adjust seasoning as needed, adding more salt or lemon juice to enhance the flavor.
Transfer the Hreesa Harissa to a clean jar and store in the refrigerator. It can be kept for up to 2 weeks.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 25.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2467 mg | 52% | |
*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.
