Three Chile Harissa Recipes

HOMEMADE 3-CHILE HARISSA

Homemade 3-Chile Harissa image

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Provided by Alon Shaya

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

Ingredients

15 dried chiles de árbol
2 dried guajillo chiles
1 dried ancho chile
1 tablespoon cumin seeds
1 1/2 teaspoons coriander seeds
3 garlic cloves, smashed
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon tomato paste
1 1/2 teaspoons hot smoked Spanish paprika
1 teaspoon kosher salt
3/4 cup olive oil, divided

Steps:

Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15-20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
Harissa can be made 1 month ahead. Cover and chill.

THREE-CHILE HARISSA

Three-Chile Harissa image

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Provided by Jeremy Fox

Yield Makes about 1 3/4 cups

Number Of Ingredients 12

Ingredients

3 ounces dried guajillo chiles (about 7 large or 15 small), seeds removed, torn into 1-inch pieces
1 ounce chipotle chiles (about 9 medium or 14 small), seeds removed, torn into 1-inch pieces
1 tablespoon nigella seeds
1 teaspoon coriander seeds
2 garlic cloves
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
2 tablespoons Champagne or white wine vinegar
Nigella seeds can be found at Indian markets, some supermarkets, or online.
A spice mill or a mortar and pestle

Steps:

Place guajillo and chipotle chiles in a large heatproof bowl and pour in boiling water to cover. Let chiles soak until softened, 40-45 minutes; drain.
Grind nigella seeds and coriander seeds in a spice mill or with a mortar and pestle. Transfer to a food processor and add garlic, cumin, salt, and Aleppo pepper and pulse until garlic is very finely chopped. Add chiles and pulse until they are chopped. Add oil and vinegar and pulse just until incorporated (mixture should have the texture of a coarse paste).
Harissa can be made 1 week ahead. Cover and chill.

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

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