Harissa can change how you cook! A flavor-bomb with a Kicky and Zesty Flavor.
An easy and quick condiment ~ mild & hot chiles and roasted red pepper are blended into a thick paste with garlic, olive oil, cumin, oregano, tomato paste, red wine vinegar and a pinch of sea salt.
A little sauce with BIG FLAVOR. Harissa is a North African spicy chili paste— the Sriracha of the Middle East.
- 1 medium dried Pasilla Chile (see more information about all chiles below)
- 3 medium dried Guindilla Chile
- 3 small dried dried Arbol Chile
- 3 large cloves Fresh Garlic*, peeled and chopped
- 2 1/2 teaspoons Tomato Paste
- 1/4 cup Roasted Red Pepper (skin and seeds removed)
- 1 teaspoon Red Vinegar
- 1/4 teaspoon Sea Salt (or to taste)
- 1/2 Ground Cumin
- 1/2 teaspoon Dried Oregano, crumbled (I used Sicilian Oregano)
- 2 tablespoons Extra Virgin Olive Oil
Dry toast and rehydrate the Chiles:
In a small skillet, dry toast the chiles over low heat for only one minute, turning them.
Boil 1/2 cup of water; add chiles to a bowl, top with water. Let stand for 20 minutes to soften.
Purée the Harissa:
Drain chiles and remove stems and seeds.
Add to a small food processor, I use a 4 cup one.
Add all remaining ingredients to the food processor and purée until almost smooth.
Scrape down the bowl as you purée.
Place the Harissa in a clean glass container in the refrigerator. Add a thin layer of olive oil on top if desired to keep extra fresh.
Stays fresh for about three weeks.
Uses for Harissa:
Add to soups, proteins (meat and vegan), sauces & glazes (think: yogurt or mayonnaise and sticky harissa glaze with honey), tacos, legumes, grains, vegetables (before or after roasting), pizza topping, sandwich spread, addition to hummus..and so much more.
About Chiles: Every flavor for each is unique!
Each variety lends a different flavor profile and heat content (Scoville Heat Scale)
Pasilla Chile: Flavor of chocolate, raisins and prunes – very dark color. Considered mild.
Guindilla Chile: roasted tomato-y flavor with hints of spruce and fruit. Considered mild.
Arbol Chile: bright red with a smoky grassy characteristic and acidic heat. Considered very hot.
See Karen’s Creamy Hummus with Harissa (recipe)
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Makes: just over 1/2 up, easily doubled.