A North African chilli paste made with tomato, spices, garlic and olive oil. Traditionally served with couscous, it is also used in marinades, salad vinaigrettes or curries.
Every bottle of bought harissa paste or sauce will taste differently, but this recipe has all the basics covered – adapt according to your own taste buds:
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 the chili peppers, garlic, salt and olive oil and blend well.
Add remaining spices and blend to form a smooth paste. Store in an air tight container. Drizzle a small amount of olive oil on top to keep fresh. Your harissa paste will keep for a month in the refrigerator.