A Simple Harissa Recipes

HARISSA

Harissa image

Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.

Provided by nch

Categories Side Dish Sauces and Condiments Recipes

Time 30m

Yield 16

Number Of Ingredients 7

Ingredients

3 ½ ounces large dried red chili peppers
5 tablespoons extra-virgin olive oil, or more as desired
4 large cloves garlic, coarsely chopped
1 teaspoon caraway seeds
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 ½ teaspoons salt, or more to taste

Steps:

Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
Spoon harissa 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 61 calories, Carbohydrate 4.9 g, Fat 4.6 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 224.1 mg

EASY HARISSA RECIPE

Easy Harissa Recipe image

Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!

Provided by Suzy Karadsheh

Categories Condiment Sauce

Time 10m

Number Of Ingredients 12

Ingredients

7 Dried New Mexico Chiles or Guajillo Chiles
6 oz jarred roasted red peppers (drained rinsed, and dried (2 large peppers))
2 tbsp tomato paste
4 large garlic cloves (peeled)
1 tsp caraway seeds (toasted and ground (use a mortar and pestle, grinder or food processor))
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
Kosher salt
Juice of 1 large lemon (2 tbsp fresh lemon juice)
2 tbsp quality extra virgin olive oil (more for later)

Steps:

Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.

Nutrition Facts : ServingSize 2 tbsp, Calories 13.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 1.3 g, SaturatedFat 0.2 g, Sodium 11 mg, Fiber 0.2 g, Sugar 0.2 g

HARISSA

Harissa image

Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.

Provided by Food Network Kitchen

Categories condiment

Time 50m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

10 dried New Mexico chiles (2 ounces), stems removed
8 dried guajillo chiles (1 1/2 ounces), stems removed
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1/4 cup vegetable oil
1 tablespoon kosher salt
6 cloves garlic, roughly chopped
Juice of 1 lemon (about 2 tablespoons)
Freshly ground black pepper

Steps:

If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

A SIMPLE HARISSA

A Simple Harissa image

Found in "The BBQ Bible" and I am posting it for North Africa ZWT 6, so untried by me. Here is a quick, simple version of harissa. Serve it alongside grilled lamb or kebabs.

Provided by diner524

Categories Vegetable

Time 15m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 large ripe tomatoes
1 small onion, peeled (or 2 shallots)
3 tablespoons fresh parsley, minced
1 tablespoon hot paprika (or 1 1/2 tsp. cayenne pepper)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
salt and pepper

Steps:

Cut the tomatoes in half and gently wring out the seeds and liquid over the sink. Grate each tomato half on the coarse side of a grater into a bowl by holding the cut side of the tomato half against the grater and grating the flesh just to the skin. Discard the skin. Grate the onion into the bowl. Stir in the parsley, paprika, oil, and lemon juice, salt and black pepper to taste; the mixture should be highly seasoned. Serve immediately, or no longer than 4 hours after making, at room temperature.
Note: Fora milder harissa, omit the hot paprika or cayenne pepper.

Nutrition Facts : Calories 59.8, Fat 4.8, SaturatedFat 0.7, Sodium 5.5, Carbohydrate 4.3, Fiber 1.4, Sugar 2.3, Protein 0.9

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