Harissa Recipe
Harissa
North African Spicy Chile Paste
Submitted By: Taz
Ingredients:
2 oz Dried Guajillo Chile Peppers* - stems removed
1 oz Dried Arbol Chiles* - stems and seeds removed
8 cloves Fresh Garlic - rough chopped
1 Red Bell Pepper
1 Tbs Coriander Seed
1 Tbs Cumin Seed
2 tsp Caraway Seed
2 tsp Kosher Salt
3 Tbs Sundried Tomatoes packed in oil - rough chopped
2 Tbs Oil from Sundried Tomatoes
Juice of ½ Lemon
Olive Oil as needed
Preparation:
- Place the dried chiles in a small mixing bowl - Add boiling water until chiles are completely submerged - Cover with plastic wrap and set aside until needed (minimum 30 minutes)
- Turn broiler to high and set a rack to the top position (apx 4-6 inches under the broiler) - Place the bell pepper on a foil lined baking tray and place directly under the broiler - Allow to cook (turning occasionally) until blackened on all sides and soft (apx 20-30 minutes) - Once blackened, transfer to a bowl and cover with plastic wrap - Set aside to cool until easily handled
- While the bell pepper is cooling, place a small skillet over medium-low heat and add the coriander, cumin, and caraway seeds - Dry roast (stirring constantly until very fragrant (apx 2 minutes) - Transfer to the work bowl of a blender or small food processor along with the garlic and kosher salt - Process (scraping down the sides as needed) until the spices have broken down and the garlic forms a paste
- Once the bell pepper has cooled, remove the peel, stem and seeds - Rough chop and add to the blender/food processor - Drain the soaked peppers - Rough chop and transfer to the blender/food processor
- Add sundried tomatoes, sundried tomato oil, and lemon juice - Process (scraping down the sides as needed) until well mixed - While the blender/food processor is running, drizzle in olive oil (up to ¼ Cup) as needed until a thick, relatively smooth paste is formed
- Transfer to an airtight GLASS container (plastic or ceramic will permanently stain) and use immediately or store in the refrigerator for up to 3 months
* To be truly authentic, the Tunisian Red Baklouti chile should be used (fresh or dried) however, I have
never found these chiles for sale anywhere in the United States other than at a couple of farmers
markets so substitutions have to be made. If you grow baklouti chiles yourself or happen to find a
place to purchase them, by all means, you should use them but I think that the blend of guajillo, arbol,
roasted red bell pepper, and sundried tomato make for a very close flavor and heat level to the 'truly
authentic' version.
