Homemade Harissa Paste Recipe
Harissa paste is a versatile and flavorful condiment widely used in Mediterranean and North African cuisines. This homemade harissa paste recipe offers a fresh, tangy, and spicy blend that is perfect for livening up grilled meats, vegetables, or even your favorite roasted dishes. Whether you spread it on sandwiches, use it as a marinade, or mix it into your couscous, this homemade harissa will elevate your meals with minimal effort.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Bell Peppers (Capsicum) | 4, deseeded and finely chopped |
| Garlic Cloves | 4, roughly chopped |
| Sun-Dried Tomatoes | 1/4 cup, soaked in olive oil |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Dry Red Chillies | 4 |
| Extra Virgin Olive Oil | 1/2 cup |
| Sugar | 1 tablespoon |
| Salt | To taste |
Preparation & Cooking Details
| Step | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 10 servings |
| Cuisine | Continental |
| Course | Side Dish |
| Diet | Vegetarian |
Instructions
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Prepare the Red Bell Peppers:
- Begin by prepping the red bell peppers. Remove the seeds and chop them into small pieces. While you can roast the peppers in the oven, a wok is ideal for quick roasting and delivers great flavor. Heat a teaspoon of olive oil in the wok and add the chopped garlic and bell peppers, along with a pinch of salt. Stir-fry the mixture over medium heat until the peppers become soft and slightly charred—this should take around 8-10 minutes. Once the peppers are tender, turn off the heat and set them aside to cool slightly.
-
-
Roast the Seeds and Chilies:
- In a separate small pan, heat over medium heat the coriander seeds, cumin seeds, and dry red chillies. Roast them for 1-2 minutes until their aromatic oils are released. You’ll begin to smell the spices as they toast—be careful not to burn them.
-
Blend the Ingredients:
- Transfer the roasted peppers and garlic mixture into a food processor. Add the toasted coriander, cumin, and dry chillies to the food processor along with the soaked sun-dried tomatoes, extra virgin olive oil, sugar, and salt. Blend everything together until you have a smooth, thick paste. Scrape down the sides of the processor as needed to ensure everything is well-incorporated.
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Adjust Seasoning and Consistency:
- Taste the harissa paste and adjust the seasoning, adding more salt or sugar as necessary. If you prefer a thinner consistency, you can drizzle in a little more olive oil to reach your desired texture.
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Use and Store:
- Your homemade harissa paste is now ready to be used as a condiment for various dishes like roasted meats, grilled vegetables, or even in salad dressings. It can be stored in an airtight container in the refrigerator for up to a week, or you can freeze it for longer storage.
Serving Suggestions
This harissa paste is incredibly versatile and can be paired with a wide range of dishes:
- Harissa Roasted Carrot Pizza with pomegranate sauce and Greek yogurt.
- Couscous, Eggplant, and Tomato Gratin for a hearty, vegetarian main course.
- Marinated Grilled Chicken or lamb for a Mediterranean-inspired meal.
The flavor-packed harissa will add a fiery and aromatic punch to any dish, making it a must-have in your culinary arsenal. Enjoy the delightful combination of spicy, smoky, and tangy flavors that will bring your meals to life!
