Harissa Paste
Prep time
Cook time
Total time
A spicy hot sauce for adding to Mediterranean dishes to add heat and flavor.
Author: Veggiemental
Cuisine: Mediterranean
Yield: 1 cup
What You Need
- 4 Large Dried Chiles, Soaked
- 2 Red Bell Peppers
- 2 Fresh Red Jalepeno or Fresno Chiles
- 1 T Chipotle Chile in Sauce
- 2 Cloves Garlic
- 1 T Tomato Puree
- Juice of 1 Lemon
- ½ t Salt
- 1 T Dried Mint
- ½ t Caraway Seed
- 1 t Coriander Seed
- ½ t Cumin Seed
- 1 T Good Quality Olive Oil
- Extra Olive Oil to top off the jars
How You Make It
- Soak the dried chiles in hot water for 20 minutes to soften.
- Pour boiling water into two small mason jars and leave them until you are ready to fill the jars.
- Drain and de-seed the dried chiles. You can use some of the seeds if you like your paste hotter.
- Pre-heat the grill/broiler and grill the rest of the peppers until the skins turn black and blister.
- When ready,, place the peppers in a large ziplock bag and seal until cool.
- Remove the skins and seeds from the grilled peppers.
- If using whole seeds - Toast the carraway, coriander and cumin in a dry pan for about a minute, or until they smell fragrant, being careful not to let them burn, or they will taste bitter.
- Grind the spices in a mortar and pestle, or spice mill.
- Put the dried and fresh peppers, and the all the rest of the ingredients into a food processor, and pulse until ground to a thick pulp. How much you process depends on how smooth you want your paste to be. There is no right and wrong way - just process to your preference.
- Empty the water from the mason jars and dry with a paper towel.
- Fill the jars ¾ full and add about ½" of olive oil.
- Keeps covered in the refrigerator for up to 6 weeks. Add fresh oil to keep the top covered with oil after each use.
Notes
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/harissa-paste/