Smoky, tangy, and spicy flavors can be found in Harissa, a North African pepper paste made up of a bunch of different kinds of chilies, garlic, lemon, and olive oil. It's amazing for adding extra flavor to soups, stews, and dips like hummus or baba ganoush. Make it from scratch with this recipe and adjust the spice level to your liking, a wonderfully diverse condiment for some serious flavor.
Total Time
1hr 20min
5.0
1 Rating
Author: SideChef
Servings:
6
Ingredients
•
2
Ancho Chile Peppers
•
1
Dried Chile de Arbol
•
2
Chipotle Peppers
•
2
Red Bell Peppers
•
1
clove
Garlic
, peeled, crushed
•
1/2
Lemon
, juiced
•
to taste
Salt
•
2
Tbsp
Olive Oil
Cooking Instructions
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Place the Ancho Chile Peppers (2), Dried Chile de Arbol (1), and Chipotle Peppers (2) in a heatproof bowl and pour boiling water to cover. Let sit for 20-30 minutes. Once softened, remove the chilies from the water.
3.
While the chilies are soaking, pierce Red Bell Peppers (2) with a fork and then transfer to a small baking tray. Roast in the preheated oven until wilted, 10-15 minutes.
4.
De-seed the roasted Bell Peppers. Cut it in half and use a chef's knife to scrape out the seeds and the worst of the blackened bits. Set the pepper aside.
5.
Cut the top off the softened chiles. Slice in half lengthwise and remove the seeds from inside.
6.
In a food processor or blender, pureé all the chilies with the Garlic (1 clove) and juice of the Lemon (1/2), slowly pouring in the Olive Oil (2 Tbsp) to thicken the sauce.
7.
Taste the harissa and season with Salt (to taste) and extra lemon juice if desired. The Harissa will keep refrigerated in a covered container for 1-2 weeks.
Author's Notes
If you don't have this specific variety of dried chilies, feel free to use your own mix!
Nutrition Per Serving
CALORIES
59
FAT
5.0 g
PROTEIN
0.6 g
CARBS
3.9 g
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