Serves 4
20 min
Harissa
Recipe GLPR59065f446ca28d
A vibrant North African chili paste made from roasted dried chilies, warm spices, garlic, and lemon juice. This versatile condiment delivers deep heat and complex flavor, perfect for seasoning couscous, rice, grilled vegetables, or serving as a dipping sauce. Naturally vegan and packed with bold spice.
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Ingredients
4 ounces dried ancho chilies, stems and seeds removed
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 cloves garlic
1 juice of 1 lemon
1 tablespoon tomato paste
2 tablespoons olive oil
salt to taste
Directions
Lightly toast the caraway seeds, coriander seeds, and cumin seeds in a dry skillet over medium heat for 1-2 minutes, stirring frequently, until fragrant. Transfer to a plate and set aside.
Add the dried ancho chilies to the same skillet and toast them over medium heat for 1-2 minutes on each side, being careful not to burn them. Remove from heat and let cool slightly.
Break the toasted chilies into smaller pieces and place them in a bowl. Cover with hot water and let soak for 10 minutes until softened.
Drain the softened chilies well, reserving 1/4 cup of the soaking liquid.
In a food processor, combine the drained chilies, toasted spice seeds, garlic cloves, tomato paste, lemon juice, and olive oil. Blend until smooth, adding the reserved soaking liquid as needed to achieve a paste-like consistency.
Transfer the harissa to a bowl and season with salt to taste. Stir well to combine. The harissa will keep refrigerated in an airtight container for up to 2 weeks.
