Asimpleharissa 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

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

A SIMPLE HARISSA

A Simple Harissa image

Number Of Ingredients 7

Ingredients

2 tomatoes, large, fresh, ripe
1 onion, small, or 2 shallots, peeled
3 tablespoons parsley, minced fresh Italian (flat-leaf)
1 tablespoon paprika, hot or 1 1/2 teaspoons cayenne pepper (see note), or more to taste
2 tablespoons olive oil, extra-virgin
1 teaspoon lemon juice, fresh
salt and freshly ground black pepper, to taste

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.Makes about 1 1/2 cupsNote: For a milder harissa, omit the hot paprika or cayenne pepper.

Nutrition Facts : Nutritional Facts Serves

QUICK HARISSA SAUCE

Quick Harissa Sauce image

Provided by Molly O'Neill

Categories condiments, sauces and gravies

Time 5m

Yield About 3/4 cup

Number Of Ingredients 6

Ingredients

1/2 cup olive oil
1 teaspoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons tomato paste
1/4 cup lime juice
1/2 teaspoon salt

Steps:

In a small bowl, combine all the ingredients and whisk until smooth. Serve with the vegetable tagine, above.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 81 milligrams, Sugar 1 gram

HARISSA

Harissa image

This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic. Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades. Thinned with olive oil, it's good drizzled over grilled meat or vegetables. Store it in the refrigerator for up to 1 month.

Provided by David Tanis

Categories condiments

Time 15m

Yield About 1/4 cup

Number Of Ingredients 6

Ingredients

3 tablespoons hot red pepper flakes
1 or 2 garlic cloves, smashed to a paste with a little salt
1/2 teaspoon caraway seeds, toasted and finely ground
1 tablespoon hot paprika
1/2 teaspoon cumin, toasted and finely ground
2 tablespoons olive oil

Steps:

Put pepper flakes in a small bowl. Cover with hot water for 5 minutes, then drain and return to bowl. Stir in garlic, caraway, hot paprika, cumin and olive oil. Store in small jar.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 2 grams

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