Harissa Paste
Make a small-batch vibrant harissa paste at home with fresh jalapeños. This easy food processor recipe delivers authentic North African flavors - perfect as a sauce, dip, or marinade.
Servings: 8 tablespoons
Calories: 41kcal
Ingredients
- 1 long red pepper red bell pepper
- 1 tbsp coriander seeds
- 1 tbsp caraway seeds
- 1 tbsp cumin seeds
- 3 jalapeños or more for extra heat
- 2 garlic cloves minced
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- Char a pepper by applying direct heat from a gas burner, broiler, grill, or torch until the skin blackens and blisters form on all sides, turning it frequently. Alternatively, you can use store-bought charred peppers.1 long red pepper
- Toast seeds by heating them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they become fragrant and lightly golden.1 tbsp coriander seeds, 1 tbsp caraway seeds, 1 tbsp cumin seeds
- Add everything to the food processor bowl apart from olive oil. Blend to your desired consistency scraping down the sides with a spatula as needed. Alternatively, you can use a powerful stand up blender or pestle and mortar to combine the ingredients.3 jalapeños, 2 garlic cloves, 1 tbsp lemon juice, 1 tsp salt
- While blending, drizzle in the olive oil to smooth out the paste.2 tbsp olive oil
- Pour the harissa paste into a sterilized jar and cover it with a lid tightly. Use it to instantly flavor a variety of dishes.
Video
Notes
This small-batch recipe makes about 1/2 cup or 8 tablespoons of harissa paste. You can flavor a 4-person meal with about 2 tablespoons.
Peeling the pepper: You can peel the charred pepper for a smoother paste and less smoky flavor.
Wear gloves: Fresh chilis can easily burn your skin. Consider wearing gloves when cutting them. Remove the seeds and membranes if you prefer a milder paste as the majority of the heat is stored in those.
Green harissa paste: To make a green harissa paste, simply choose green jalapeños and a green charred bell pepper.
Storage: You can store the harissa paste in an airtight container in the refrigerator for 1-2 weeks. Add a layer of olive oil on top to keep it extra fresh.
Nutrition
Calories: 41kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 387mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
