Harissa is a vibrant, fiery chili paste that originates from North African cuisine, particularly Tunisia. Known for its bold, smoky flavor and spicy kick, harissa is a versatile condiment that can enhance a wide range of dishes, from grilled meats and roasted vegetables to soups and marinades. This sauce combines chili peppers with garlic, olive oil, and aromatic spices like cumin, coriander, and caraway, resulting in a rich, complex paste. Whether you’re looking to add heat or depth to your dishes, harissa is the perfect ingredient to have in your kitchen.
Ingredients:
- 4 dried guajillo or New Mexico chiles (or other mild dried chiles)
- 4 dried hot red chiles (such as chile de árbol or dried red Thai chiles)
- 1 red bell pepper, roasted, peeled, and chopped
- 3 garlic cloves
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 tablespoons tomato paste
- 3 tablespoons olive oil (divided)
- 1 tablespoon lemon juice
- 1 teaspoon salt (or to taste)
- Water, as needed
Instructions:
- Prepare the Dried Chiles: Remove the stems and seeds from the dried chiles. Place the chiles in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they become soft and pliable. Drain the chiles and set them aside.
- Toast the Seeds: In a small, dry skillet over medium heat, lightly toast the caraway, coriander, and cumin seeds until fragrant (about 1-2 minutes). Be careful not to burn them. Let the seeds cool slightly, then grind them using a spice grinder or mortar and pestle.
- Blend the Ingredients: In a food processor, combine the soaked chiles, roasted red bell pepper, garlic, ground spices, tomato paste, and lemon juice. Add 2 tablespoons of olive oil and blend the mixture until smooth. If the paste is too thick, add a small amount of water, one teaspoon at a time, until it reaches your desired consistency.
- Adjust Seasoning: Taste the sauce and add salt to your preference. You can also adjust the heat by adding more dried hot chiles or mild chiles to balance the flavor.
- Store the Harissa: Transfer the harissa sauce to a clean jar. Pour the remaining 1 tablespoon of olive oil over the top to help preserve it. Seal the jar and store it in the refrigerator. The harissa will keep for up to 2 weeks.
Tips:
- For a smoky flavor, you can use smoked paprika or roasted dried chiles like chipotle in adobo sauce.
- Feel free to adjust the level of heat by experimenting with the types of chiles you use.
- Harissa can be used as a marinade, added to soups, or stirred into hummus for a spicy twist.
