Harissa is a Tunisian pepper paste, spicy and full of flavor. Although it’s available to purchase at many supermarkets these days, a homemade version is going to be so much better. Give it a try!
You can spread harissa on in a sandwich or serve with couscous or simply roasted chicken. I like to mix cooked chickpeas with harissa and serve on a bed of arugula for a very simple and very delicious salad. In short, harissa is a wonderful condiment to have on hand.
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minutes1
hour1.5
CupsHarissa is a Tunisian pepper paste, spicy and full of flavor. Although it’s available to purchase at many supermarkets these days, a homemade version is going to be so much better. Give it a try!
Dried bell pepper are not always easy to get, unfortunately, but they’re available online. Do not use the crashed dried red bell pepper that includes plenty of its seeds, but try to find seedless chopped ones or dry whole bell peppers, where you can remove the seeds yourself, like in the link above. It keeps for a really long time in the pantry, so really worth investing in a large bag. The taste of this harissa is second to none!
INGREDIENTS
4 oz. dried bell pepper (see note above)
2 teaspoon dried chili pepper flakes (or more)
12 peeled garlic cloves
2 teaspoon coriander seeds
½ teaspoon caraway seeds
½ teaspoon cumin seeds
2 teaspoon kosher salt
4 tablespoons lemon juice
1 cup corn oil, avocado oil or mild flavor olive oil (or a combination)
DIRECTIONS
- Soak dried bell pepper in water for an hour. Strain and squeeze water out.
- Put all the ingredients besides for the oil in a blender or a food processor and blend until almost smooth. Add olive oil, mix briefly until combined.
- Transfer to a lidded container and keep in the fridge.
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