Introduction
Harissa is a cornerstone of North African cuisine, especially in Tunisian and Moroccan kitchens. This fiery and aromatic condiment made from a blend of dried chiles, roasted red pepper, garlic, and spices delivers a bold kick to any dish. Whether used as a dip, spread, or marinade, Harissa Paste transforms the ordinary into something truly memorable.
What is Harissa Paste?
Harissa Paste [hah-REE-suh] is a traditional Tunisian chili paste made with dried chiles, garlic, olive oil, and a mix of ground spices such as caraway and coriander. It has a smoky, spicy, and tangy flavor profile that enhances everything from meats and seafood to grains and vegetables.
Why Make Harissa at Home?
Making your own Harissa Paste at home ensures freshness and allows you to control the spice level and flavor balance. Store-bought varieties can vary significantly, but this homemade version is richly complex and deeply satisfying.
Ingredients You’ll Need
To make authentic Harissa Paste, you’ll need the following:
- Chili Peppers: A combination of ancho, New Mexican, and guajillo chiles adds heat and depth.
- Red Bell Pepper: Roasted for smokiness and sweetness.
- Garlic: Ground with salt for that classic bite.
- Coriander & Caraway Seeds: Ground to enhance aroma and warmth.
- Olive Oil: Used to emulsify the paste and preserve it.
For the Harissa Marinade, combine:
- Harissa paste
- Water
- Lemon juice
- Olive oil
Step-by-Step Instructions
- Prepare Peppers: Roast red bell pepper. Soak dried chiles in boiling water for 30 minutes.
- Grind and Blend: In a food processor, blend chiles, garlic, spices, red bell pepper, and salt. Emulsify with olive oil.
- Store: Place in a jar, cover with olive oil, and refrigerate.
- Make the Marinade: Mix Harissa paste with water, lemon juice, and olive oil for a versatile marinade.
How to Use Harissa Paste
- As a condiment for grilled meat, chicken, or fish.
- Stirred into couscous or rice dishes for added depth.
- Added to soups and stews for spicy warmth.
- Mixed into hummus or yogurt for a zesty dip.
- Brushed on vegetables before roasting.
Storage Tips
Keep your Harissa Paste in a sterilized glass jar, topped with a thin layer of olive oil to prevent oxidation. It lasts up to 3 weeks in the refrigerator.
Final Thoughts
Whether you’re preparing a North African feast or looking to spice up your weeknight meals, Harissa is a flavorful essential that adds heat, depth, and authenticity. Once you try it, you’ll want to keep a jar ready at all times.
Harissa
DESCRIPTION
INGREDIENTS
- 3 oz chili peppers ((combine ancho, New Mexican, and guajillo chilies.)
- 2 cups water (bring to boil)
- 1 clove garlic (ground with salt)
- 1/4 tsp salt
- 1 tsp coriander (ground)
- 1 tsp caraway seed (ground)
- 1 red bell pepper (roasted)
- 1 tsp fine sea salt
- 2 tbsp olive oil
To
- 4 tsp harissa paste (above recipe)
- 4 tsp water
- 2 tsp olive oil
- 2 tsp lemon juice
INSTRUCTIONS
- Broil or flame roast red bell pepper. Once cool, peel burnt layer, rinse, and seed.
- Stem and seed chili peppers. Place in a bowl.
- Bring water to boil. Pour over the chilies. Cover and let stand 30 minutes.
- Drain and squeeze out moisture in chili peppers (can use cheesecloth) and pat dry red bell pepper.
- Grind chilies in food processor with garlic spices, red bell pepper, and salt. Slowly add oil to emulsify into a liquid paste.
- Jar the mixture, topping with a layer of olive oil and refrigerate.
To make Harissa Sauce or Marinade:
- Mix in bowl 4 tsp Harissa paste (from recipe above), 4 tsp water, 2 tsp olive oil and 2 tsp lemon juice. Makes 1/4 cup that can be used as marinade.
