Spicy harissa recipe. Learn how to make best harissa and add it to couscous, soups, pastas and other recipes. Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It can also be purchased from Middle Eastern stores in a can. This spicy harissa consists of dried red chili peppers, garlic, salt, olive oil, ground coriander, ground caraway seeds, and cumin.
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Preparation Time: 10 minutes
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
- Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
- In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
- Add remaining spices and blend to form a smooth paste.
- Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.