I am so excited to sharethis simple tutorial showing youHow-to Make Harissa Paste, because I fully believe everyone should have a jar of this stuff in their fridge at all times. This spicy red pepper paste is so incredibly delicious and so versatile. Think of it as a more refined sriracha. This aromatic and spicy, Tunisian hot chile saucecan be used to liven up dishes as you would any other hot sauce, it can also be used as a dip or a marinade. It brings a great depth of flavor to fish, meat, roasted vegetables, egg dishes, soups, stews, potatoes or rice. Add it to sandwiches, pizza, condiments like hummus or a homemade mayo. The list goes on and on and on some more. OK I’ve got one more, spread some of that harissa paste on some toast, add a lilavocado, maybe a fried egg. You are welcome.
Harissa is made by blending chiles into a thick paste with aromatic spices, a good quality olive oil, garlic, lemon juice and from there, the optional add-ins are endless. You can add roasted red pepper, roasted carrots or sun dried tomatoes, fresh herbs and so on.
Tunisia is the biggest exporter of pre-made harissa. In fact, harissa is often referred to as the National Condiment of Tunisia, so it’s perfect to go with my Terra Delyssa Organic Extra Virgin Olive Oil. But, no need to fly halfway around the world, for either one, harissais quite simple to make this at home and customize it to your liking. You can easily adjust the levelof heat by increasing or reducing the number of chiles or choosing chiles base on their spice. But doremember, harissa is meant to be hot!
How-to Make Harissa Paste
Ingredients:
- 1 whole roasted red pepper, seeds removed
- 4 ounces dried hot red chiles, of your choice (see below)
- 3-5 cloves garlic
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sea salt or kosher salt
- juice from 1 lemon
- 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, plus more to storing
Optional add-ins: sun dried tomatoes, tomato paste, roasted carrots, fresh mint or cilantro
Notes on Chiles: you can use any dried chiles that you like or have on hand. You can mix and match or just use one single type of chile. Most commonly used (and easy to find) are New Mexico and Guajillo chiles. You can also use Arbol or Cascabel. I always include Chipotles in my blend because I really love the smokey depth of flavor, Ancho chiles would also be great for this.
Rehydrate/soften the chiles. Pour boiling water over the dried chiles. Allow to soak for 20-30 minutes, until softened.
Toast the spices.While the chiles are soaking, toast the caraway, cumin and coriander seeds in a dry pan over a medium heat. Move the spices around often so they don’t burn. Toast until lightly browned and aromatic, about 3-5 minutes. Remove from the pan.
Grind the spices.Witha mortar and pestle or spice grinder (a coffee grinder will work, too) grind the spices into a powder.
Drain the chiles and combine them with the spices, garlic, lemon juice, salt and olive oil(and any other ingredients you are adding) in the pitcher of your high speed blender or food processor. ( I used my Vitamix 7500)
Make the paste. Blend until all of the ingredients come together in a smooth paste. You may have to add a little more oil or you can also add some of the water used to soak the chiles. Make as thin or as thick as you would like. Give it a taste and adjust your seasonings, if necessary.
Now, proceed to put it on ALL the things! Seriously.
Storage:transfer the paste into an airtight glass jar. Pour a small amount of olive oil over the top to create a thin layer. This paste will keep for up to a month in the refrigerator. You can add an additional layer of oil whenever you use it, this helps to preserve it.
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How-to Make Harissa Paste
Ingredients:
- 1 roasted red pepper, fresh or from a jar
- 4 ouncesdried hot red chiles, of your choice (see below)
- 5 cloves garlic
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sea salt
- juice from 1 lemon
- 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, plus more to storing
Optional add-ins:sun dried tomatoes, tomato paste, roasted carrots, fresh mint or cilantro
Notes on Chiles:you can use any dried chiles that you like or have on hand. You can mix and match or just use one single type of chile. Most commonly used (and easy to find) are New Mexico and Guajillo chiles. You can also use Arbol orCascabel. I always include Chipotles in my blend because I really love the smokey depth of flavor, Ancho chiles would also be great for this.
Instructions:
Rehydrate/soften the chiles.Pour boiling water over the dried chiles. Allow to soak for 20-30 minutes, until softened.
Toast the spices.While the chiles are soaking, toast the caraway, cumin and coriander seeds in a dry pan over a medium heat. Move the spices around often so they don’t burn.Toast until lightly browned and aromatic, about 3-5 minutes. Remove from the pan.
Grind the spices.Witha mortar and pestle or spice grinder (a coffee grinder will work, too) grind the spices into a powder.
Drain the chiles and combine them with the spices, garlic, lemon juice, salt and olive oil(and any other ingredients you are adding) in the pitcher of your high speed blender or food processor.
Make the paste.Blend until all of the ingredients come together in a smooth paste. You may have to add a little more oil or you can also add some of the water used to soak the chiles. Make as thin or as thick as you would like. Give it a taste and adjust your seasonings, if necessary.
Now, proceed to put it on ALL the things!Seriously.
Storage:transfer the paste into an airtight jar or container. Pour a small amount of olive oil over the top to create a thin layer. This will keep for up to a month in the refrigerator. You can add an additional layer of oil whenever you use it, this helps to preserve it.
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I have a super delicious recipe featuring this amazing homemade harissa paste, ready for the site next week, so look out for that. In the meantime check out these recipes.
Recipesfeaturing Harissa Paste:
Harissa Roasted Carrots with Preserved Lemons and Feta from Tasty Yummies
Harissa Lentils and Cauliflower from Naturally Ella
Carrot Harissa Hummus from Aida Mollenkamp
Moroccan Lentil Soup with Harissa from Healthy Green Kitchen
Spicy Harissa Greens and Roasted Carrot Rice Bowl from Beard and Bonnet
Butternut Squash and Chard in Spicy Harissa Coconut Sauce from Gourmande in the Kitchen
Zucchini Bites with Harissa, Goat Cheese, Lime and Mint from Blogging over Thyme
Samosa Croquettes with Harissa Yogurt Sauce from The Pig & Quill (sub GF panko)
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