Homemade Harissa Paste Recipe
Description:
Homemade Harissa Paste is a flavorful, versatile condiment that adds depth and spice to a variety of dishes. While the traditional recipe uses North West African chile peppers, you can easily substitute them with local red bell peppers and dehydrated chilies to achieve a similar robust flavor. This fiery paste can elevate pizzas, pastas, salads, and so much more with its vibrant, bold taste.
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian, Gluten-Free
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum) | 4, deseeded and finely chopped |
| Garlic | 4 cloves, roughly chopped |
| Sun-Dried Tomatoes | 1/4 cup, soaked in olive oil |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Dry Red Chilies | 4 |
| Extra Virgin Olive Oil | 1/2 cup |
| Sugar | 1 tablespoon |
| Salt | To taste |
Preparation Time
15 minutes
Cooking Time
20 minutes
Instructions
-
Roasting the Red Bell Pepper
Begin by roasting the red bell peppers. You can do this either in the oven or on a stovetop wok. For quicker results and enhanced flavor, I recommend using a wok. Heat a teaspoon of olive oil in the wok, then add the garlic and chopped red bell peppers. Sprinkle a pinch of salt and stir-fry on medium heat. Continue cooking until the peppers soften and develop a slightly charred aroma. Once the peppers are tender, turn off the heat. -
Roasting the Spices
While the peppers are roasting, heat a small pan over medium heat. Add the coriander seeds, cumin seeds, and dry red chilies. Roast the spices for about 1 to 2 minutes until their fragrance is released, being careful not to burn them. Once roasted, remove them from the pan and set aside. -
Processing the Paste
Once the peppers and spices are ready, it’s time to blend everything into a smooth paste. Add the roasted peppers, spices, sun-dried tomatoes, olive oil, sugar, and salt to a food processor. Blend until the mixture reaches a smooth, paste-like consistency. -
Storing and Using the Harissa Paste
Your Homemade Harissa Paste is now ready to be used! Transfer it to an airtight container and refrigerate. It will keep well for up to a week. This paste is incredibly versatile and can be used as a condiment for a variety of dishes, such as Harissa Roasted Carrot Pizza with Pomegranate Sauce & Greek Yogurt, Couscous Eggplant and Tomato Gratin, or simply as a spicy addition to roasted vegetables, meats, or grains.
Tips for the Perfect Harissa Paste:
- Adjust the Heat: If you prefer a milder paste, reduce the amount of dry red chilies or use a combination of sweet and mild peppers.
- Smoky Flavor: For an extra depth of flavor, you can also add smoked paprika or a dash of liquid smoke when blending the paste.
- Preserving for Later: To preserve the harissa for a longer time, store it in a jar and top it with a layer of olive oil. This helps seal the paste and keeps it fresh.
Recipe Variations:
- For a Tangy Twist: Add a spoonful of lemon juice or vinegar to your harissa paste for a zesty kick.
- Herb-Infused Harissa: Incorporate fresh herbs such as mint or cilantro into the paste for an herbaceous note that complements Mediterranean dishes beautifully.
Nutritional Information (per 1 tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Fat | 4.5 g |
| Carbohydrates | 2 g |
| Protein | 0.5 g |
| Fiber | 1 g |
| Sodium | 150 mg |
With its vibrant red color and robust flavors, this Homemade Harissa Paste will undoubtedly become a staple in your kitchen, perfect for spicing up everything from simple roasted vegetables to rich, flavorful meats and salads. Enjoy experimenting with it in various recipes, and let it add a touch of North African flair to your meals!
