3smalldried arbol chileomit if you do not like spicy
3largegarlic clovespeeled and coarsely chopped
2 1/2teaspoonstomato paste
1/4cuproasted red peppers(skins and seeds removed)
1teaspoonred wine vinegar
1/4teaspoonsea salt
1/2teaspoonground cumin
1/2teaspoon dried oreganocrumbled (I use Sicilian Oregano)
2tablespoonsextra virgin olive oil
Instructions
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 (save 1T. the chile broth.) 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.To thin: pulse in 1 T. chili broth for a spicy Harissa: 1 T. water for non-spicy.
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. Recipe is easily doubled.
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.
Notes
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.This recipe may not be reproduced without the consent of its author, Karen Sheer
COURSE: Mediterranean Condiment, North African Condiment
CUISINE: Mediterranean, North African
KEYWORDS: Harissa, Harissa Recipe, Harissa Sauce
Nutrition Facts
Karen's Harissa Sauce – The Perfect Zesty and Flavorful Condiment
Amount per Serving
Calories
53
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
107
mg
5
%
Potassium
189
mg
5
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
2399
IU
48
%
Vitamin C
5
mg
6
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.