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Dried Peppers Harissa
Ingredients
Ingredient |
Amount / Weight |
Note |
Dried chilies |
4 ounces |
Seeded, stems removed |
Garlic cloves |
3 |
Peeled |
Coriander seeds |
1 teaspoon |
|
Cumin seeds |
1 teaspoon |
|
Caraway seeds |
1/2 teaspoon |
|
Salt |
1 teaspoon |
Or to taste |
Olive oil |
3 tablespoons |
Plus extra for storing |
Lemon juice |
1 tablespoon |
Freshly squeezed |
Steps
- Rehydrate dried chilies by soaking them in hot water for 30 minutes. Drain and remove any remaining seeds if desired.
- In a dry skillet over medium heat, lightly toast the coriander, cumin, and caraway seeds until fragrant, about 2-3 minutes. Let them cool and then grind them into a fine powder.
- In a food processor, combine the rehydrated chilies, ground spices, garlic cloves, salt, olive oil, and lemon juice. Blend until a smooth paste forms.
- Transfer to a jar and cover the top with a thin layer of olive oil; this helps preserve the harissa. Store in the refrigerator for up to a month.
Fresh Peppers Harissa
Ingredients
Ingredient |
Amount / Weight |
Note |
Fresh red peppers |
4 large |
Seeded, stems removed |
Fresh hot chili peppers |
3 |
Seeded, stems removed |
Garlic cloves |
3 |
Peeled |
Coriander seeds |
1 teaspoon |
|
Cumin seeds |
1 teaspoon |
|
Caraway seeds |
1/2 teaspoon |
|
Salt |
1 teaspoon |
Or to taste |
Olive oil |
3 tablespoons |
Plus extra for storing |
Lemon juice |
1 tablespoon |
Freshly squeezed |
Steps
- Char the red and hot chili peppers on a grill or under a broiler until blackened. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel the skin and remove any seeds.
- Toast the coriander, cumin, and caraway seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Allow to cool, then grind into a fine powder.
- In a food processor, blend the charred peppers, ground spices, garlic cloves, salt, olive oil, and lemon juice until smooth.
- Transfer to a jar and cover with a thin layer of olive oil to preserve. Store in the refrigerator for up to a month.
Enjoy your homemade harissas as condiments or marinades! They’re perfect for adding a spicy, aromatic kick to your dishes.
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