Homemade Harissa Recipe

Savoring Saturday

Remember back when Sam posted about the harissa trend? Well we decided to jump on that wagon and make our very own harissa. If you are asking yourself “harissa what?!?” be sure to pop over to the post and read all about it!!

Basically, I busted this out of necessity.  I’m afraid that I do not have the same access to unique flavors here on the Central Coast in comparison to my hometown Los Angeles.  I am not complaining!  I adore the community and the ridiculous hiking, clean air and outdoor play that I get here.  So, I make do when it comes to unique foods.  Besides, while harissa is magical on the tastebuds, it’s pretty basic to make.  If you have a food processor, this will be an easy one for you to tackle, too!

harissa paste_0000

Homemade Harissa

8 oz dried chilis

1 charred bell pepper

1/2 cup sundries tomatoes, packed in oil

2 tsp caraway seeds

2 tsp coriander seeds

2 tsp cumin seeds

1 lemon, juiced

8 cloves of garlic

2 tsp salt

1/2 c loose mint leaves

4 tbls olive oil

harissa paste_0001This is almost a sitch where you gather up the ingredients, plunk them into the machine, and whirl away.  The only exception is that the spices want toasting, the chilis want hydrating, and that bell pepper needs charring.

Simple, simple…check it out:harissa paste_0002Place the spices in a dry pan and place over a medium low heat.  Give them a stir and watch carefully because they will want to burn.  You are simply toasting them til they become fragrant.harissa paste_0003For this particular harissa, I used some dried chipotles with a divine smoky bouquet and some bright red puya chilis.  Do not open these beauties up, keep those seeds intact!  You want the heat. If you have a scale, go ahead and weigh out 8 oz worth of chilis.  For me, that turned out to be 13 chilis total.harissa paste_0004Boil some water and let the chilis soak for 30 minutes.harissa paste_0006While those are soaking, char up a bell pepper over your stove top.  I LOVE the smell of this in the kitchen!!harissa paste_0005Ok!  Now your prep work is done!  Time to dump and whirl!!!
harissa paste_0007harissa paste_0008harissa paste_0009Store this magic flavor in an airtight jar in the fridge.  Drizzle the olive oil over the surface to help it store nicely.  Every time that you use it, go ahead and give it another drizzle.harissa paste_0010

I am not kidding, you guys.  I am so addicted!  I just broiled a salmon smeared with this gorgeous concoction last night and my taste buds are freaking out!!!

xoxo

Chanda

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  1. Pingback: Zucchini Spirals with Harissa Vinaigrette | Zest it Up

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