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SideChef
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Dairy-Free
Homemade Harissa
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Recipe

8 INGREDIENTS • 7 STEPS • 1HR 20MINS

Homemade Harissa

5
1 rating
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.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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.
1HR 20MINS
Total Time
$0.57
Cost Per Serving
Ingredients
Servings
6
US / Metric
Ancho Chile Pepper
2
Ancho Chile Peppers
Dried Chile de Arbol
1
Dried Chile de Arbol
Chipotle Pepper
2
Chipotle Peppers
Red Bell Pepper
2
Red Bell Peppers
Garlic
1 clove
Garlic, peeled, crushed
Lemon
1/2
Lemon, juiced
Salt
to taste
Salt
Olive Oil
2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
59
Fat
5.0 g
Protein
0.6 g
Carbs
3.9 g
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Homemade Harissa
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

If you don't have this specific variety of dried chilies, feel free to use your own mix!
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (175 degrees C).
step 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.
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 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.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Sauces & Dressings
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