Homemade Harissa
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
1 1/4 Cups
- Serves:
- 20
ingredients
- 1 large red bell pepper
- 4 ounces dried chilies (see suggestions above)
- 3 sun-dried tomatoes, dry-packed
- 2 garlic cloves, peeled
- 1 teaspoon salt
- 3⁄4 teaspoon ground coriander or 1 1/2 teaspoons coriander seeds, toasted and ground
- 1⁄2 teaspoon ground caraway or 1 teaspoon caraway seed, toasted and ground
- 1⁄2 teaspoon ground cumin or 1 teaspoon cumin seed, toasted and ground
- 1 tablespoon olive oil, plus extra for storage
directions
- Roast your red pepper: You can do so in a 350°F oven, turning it every 15 minutes for a total of 45 to 60, until it’s deeply roasted on all sides. Some people prefer to do this over a gas flame, but be sure you cook it long enough that’s it truly soft inside, so it will blend well. Set aside to cool - you can do this in a bowl with foil or plastic over it, but I find it’s just as easy to peel a well-roasted pepper even if it’s cooled right on the tray, without the added steam. Once cool enough to handle, peel and seed the pepper.
- Meanwhile, place dried chiles and sundried tomato in a bowl and cover with boiling water. Let sit for 30 minutes, until well-softened. Drain and with gloved hands, if you don’t like living on the edge, remove the seeds and stems from the chiles. The sundried tomatoes can be used as-is.
- Place roasted red pepper, rehydrated chiles, tomatoes, garlic, salt and spices in a blender or food processor with 1 tablespoon olive oil and blend until it becomes a thick paste; a little water may be necessary to help this along. Store in the fridge, topped with a thin layer of olive oil. Use on everything.
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