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RECIPE
8 INGREDIENTS7 STEPS1hr 20min

Harissa

5.0
1 Ratings
Harissa is a North African pepper paste, made up of a bunch of different kinds of chilies, garlic, lemon, and olive oil. It can also be made with various spices in it, but for this recipe, we kept it simple. It's amazing for adding extra flavor to soups, stews, and dips like hummus or baba ganoush. You can adjust the heat with the amount and kind of peppers you put in.
Harissa Recipe | SideChef
Harissa is a North African pepper paste, made up of a bunch of different kinds of chilies, garlic, lemon, and olive oil. It can also be made with various spices in it, but for this recipe, we kept it simple. It's amazing for adding extra flavor to soups, stews, and dips like hummus or baba ganoush. You can adjust the heat with the amount and kind of peppers you put in.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr 20min
Total Time
20min
Active Time
$0.57
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2
Dried Ancho Chile Peppers
1
Dried Chile de Arbol
1 clove
Garlic , peeled, crushed
1/2
Lemon , juiced
to taste
2 Tbsp
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Nutrition Per Serving

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CALORIES
57
FAT
4.9 g
PROTEIN
0.6 g
CARBS
3.7 g

Author's Notes

If you don't have this specific variety of dried chilies, feel free to use your own mix!

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place the Dried Ancho Chile Peppers (2) , Dried Chile de Arbol (1) , and Dried Chipotle Peppers (2) in a heatproof bowl and pour boiling water to cover. Let sit for 20-30 minutes. Once softened, remove chilies from water.
Step 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.
Step 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.
Step 5
Cut the top off the softened chiles. Slice in half lengthwise and remove the seeds from inside.
Step 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.
Step 7
Taste 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.
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Nutrition Per Serving
Calories
57
% Daily Value*
Fat
4.9 g
6%
Saturated Fat
0.7 g
3%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
3.7 g
1%
Fiber
1.2 g
4%
Sugars
2.0 g
--
Protein
0.6 g
1%
Sodium
2.1 mg
0%
Vitamin D
--
--
Calcium
7.0 mg
1%
Iron
0.3 mg
2%
Potassium
107.1 mg
2%
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