Harissa
Makes about 1 cup
Time 30 min
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
- 4 smoked chile peppers, such as ancho or chipotle
- 8 dried red chile peppers, such as New Mexico or cascabel
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon caraway seeds
- 8 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
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:
Per serving: 1 tsp, 35 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 2g carbohydrates (0g dietary fiber, 0g sugar), 1g 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.
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Ingredients
- 4 smoked chile peppers, such as ancho or chipotle
- 8 dried red chile peppers, such as New Mexico or cascabel
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon caraway seeds
- 8 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt