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
Ingredients
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
Preparation
- 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.
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