Articles

“Harissa is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.”

This is a lovely version. Use it in Mediterranean inspired recipes…or just scrambled eggs!

Harissa

7 whole dried chilies, New Mexico or Guajillo

2 roasted red peppers, make yourself or purchase jarred, drained

2 tablespoons tomato paste

6 garlic cloves, peeled

2 teaspoons coriander

2 teaspoons cumin seeds

1 teaspoon smoked paprika

1 teaspoon caraway seeds

½ teaspoon sea salt

1 lemon, zested and juiced

2 tablespoons olive oil

Optional: ¼ – ½ teaspoon cayenne

Remove the stems and seeds from the dried chilies. Soak the chilies in hot water to rehydrate. Drain well. Place all ingredients in a food processor and pulse until finely chopped. Store in a glass jar in the refrigerator. It will last about a month.