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Harissa
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Prep Time:
35 minutes
Total Time:
1 hour 45 minutes
Spicy Tunisian harissa paste, packed with garlic, cumin, coriander, caraway, and dried chiles, perfect for flavoring grilled meats, soups, stews, and more. Versatile condiment to spice up any dish, from roasted vegetables to sandwiches. Make extra and freeze for up to 3 months to always have on hand.
Ingredients:
  • 1 large red bell pepper
  • 1/2 teaspoon olive oil
  • 2 oz dried ancho or pasilla chiles*
  • 2 oz dried guajillo or New Mexican chiles
  • 1 1/4 teaspoons coriander seed
  • 1 1/4 teaspoons cumin seed
  • 1/2 teaspoon caraway seed
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled
  • 1 1/2 teaspoons salt
  • 1 teaspoon mint flakes
Instructions:
  • Preheat the oven to 400°F. Cover a pie plate with foil. Arrange the bell pepper in the plate and brush it with 1/2 teaspoon of oil. Roast for 30 to 40 minutes, turning every 10 minutes, until the pepper is charred, golden brown in spots, and slightly collapsed.
  • Take the pepper out of the oven. Wrap it in foil and let it sit for 15 minutes to steam and help the skin loosen. Unwrap the pepper, remove the stem, and cut it open with the skin side down on a cutting board. Use a spoon to scrape off the seeds. Flip the pepper over and peel off the skin, using the edge of a knife if needed. Transfer the roasted pepper to a food processor.
  • 1. Place dried chiles in a large bowl and cover them with boiling water. Use a plate or bowl to weigh down the chiles and keep them submerged for 30 minutes to soften. Drain, remove stems, and deseed the chiles by scraping them with a spoon before adding them to a food processor.
  • Preheat an 8-inch skillet over medium-high heat. Add coriander, cumin, and caraway seed to the skillet and toast for 2 to 3 minutes, stirring constantly until the coriander seed turns golden brown and the mixture becomes fragrant. Transfer the toasted spices to a spice grinder and grind until it resembles finely ground pepper. Place the ground spices in a food processor along with 2 tablespoons of oil, garlic, salt, and mint. Cover and process until smooth, scraping the sides of the bowl if needed. Store the mixture covered in the refrigerator for up to 1 week or in the freezer for up to 3 months.

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