Try rubbing this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste.
Special Diets:
Ingredients
Method
Remove seeds and stems from chiles.
Place in a heat safe bowl and cover in boiling water and set aside for 20 minutes to plump and rehydrate.
Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool.
Transfer seeds to a spice grinder or mortar and pestle and grind them to a powder.
Drain chiles and add to blender with garlic, olive oil and salt.
Add ground spices and blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.
Nutritional Info
Serving Size
1 tsp
Calories
35
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.