HARISSA PASTE
Harissa paste is easy to make at home. Many recipes include vinegar for preservation, but it gives the harissa an off-taste. This is an authentic recipe, made without vinegar.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
- Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.
- Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.
- Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
- Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.
- Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.6 g, Fat 18.8 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 2.6 g, Sodium 52.1 mg, Sugar 7.2 g
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Asiya Jamil
[email protected]I love the smoky flavor of this harissa paste.
david falatovich
[email protected]This harissa paste is so easy to make and it's so much better than store-bought.
Tracy Adams
[email protected]I've tried many different harissa pastes and this one is by far the best.
Malek Dewan
[email protected]This harissa paste is amazing. It's the perfect balance of heat and flavor.
Chris Bennett
[email protected]I love this harissa paste! It's so flavorful and versatile. I've used it in everything from tacos to pasta and it's always delicious.
Shaik Asif
[email protected]This harissa paste is a bit spicy for my taste, but it's still really good. I added a little bit of yogurt to it and it helped to tone down the heat.
Sabrina Toledo
[email protected]I've never made harissa paste before, but this recipe was so easy to follow. It turned out great and I can't wait to use it in my cooking.
Jim Keith
[email protected]This harissa paste is so easy to make and it's so much better than store-bought. I love the smoky flavor.
Adnan Haidar
[email protected]I've tried many different harissa pastes and this one is by far the best. It's so flavorful and versatile. I've used it in everything from stews to sandwiches and it's always delicious.
Rogh Muhammad
[email protected]This harissa paste is amazing! I used it to make shakshuka and it was the perfect addition. It had the perfect balance of heat and flavor.