Harissa
makes approx. 20oz
2oz dried red chills*
3 large bell peppers, stemmed, seeded and cut along the ribs
4 large garlic cloves, peeled
1/4-1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon caraway seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
Juice from 1/2 large lemon
Extra olive oil to seal the top
Boiling water
Add dried red chilies into a large bowl and cover with boiling water. After 1/2 an hour, drain the water.
Line the bell peppers skin side up on a parchment paper lined cookie sheet. Broil until skin is completely charred. With a stainless steel spatula, immediately remove to a large ziploc bag and seal well. Be watchful not to get burnt from the steam. Peel when cooled down.
Add the caraway, cumin and coriander seeds to a skillet on a medium heat. Toast for a few seconds until you smell the aromas being released. Be careful not to burn seeds. Process the toasted spices in a mortar and pestle or a spice grinder until you get a powder.
Add all the ingredients, except the extra oil, for sealing into a food processor and whiz until you reach a smooth consistency. Scoop into a jar and cover the top with oil to seal. Secure with a lid. Make sure to replenish oil for sealing after each use. Keep refrigerated for up to two months properly sealed with oil.
*I used chili Japones I had in my pantry but you can use Ancho chills for milder, lesser heat, or a variety of red chills.
I enjoy Harissa on Pizza and I use it as a spread too. Some are really hot, the first time I had it, smoke came out of my ears, LOL!
ReplyDeleteI like the homemade version it always tastes better and you can control the heat. Thanks for the recipe dear!
ahahah I can imagine. On a pizza?! What a brilliant idea. I spread it on plain fresh baguette & if I go really bananas I spread it on sliced, lengthwise, cucumbers. The chill of the cucumber with Harissa, yum! :)
DeleteOh spicy.. but sounds really great.
ReplyDeleteTrue, spicy. Can tone it down with Ancho chili instead. Will be more smokey but much less heat.
Deletedelicious :)
ReplyDeletexx
Thank you! :)
DeleteWonderful! Harissa is a deliciously spicy sauce. I love to put it in sandwiches and omelets.
ReplyDeleteCheers,
Rosa
Great idea on omelets, Rosa!
Deleteone of my all-time FAVORITE condiments Shulie - toasted cheese is a thing of glory w/the addition of harissa!
ReplyDeleteI know, right, Deb?! I never tried it with cheese, now you gave me an idea! :)
DeleteHarissa rocks! Sometimes I wished I grew up with this delicious smoky paste. thank you for sharing Shulie.
ReplyDeleteAs long as you know it as a grown up.:) My pleasure. There are so many variations!
DeleteMmmm that's so, so good! We make something very similar called Ajvar with roasted red peppers.
ReplyDeleteOoh Kate, would you share your Macedonian version here? If you already published on your site just leave a link. I haven't had a clue you got your own version.Good to know.:)
Deletei've wanted to make this for years...gonna do it soon!
ReplyDeleteJohanna, Let me know how it turns out.
Deletelooks so yummy.. Going to make soon
ReplyDeletehttp://great-secret-of-life.blogspot.com
Veena, let me know how it turns out...:)
DeleteInteresting! I've seen recipes calling for harissa but never an actual recipe for it. Good to have!
ReplyDelete:) Happy to help.
Deleteשולי אני חייבת להגיד לך שלפי התמונה זה נראה ממש אבל ממש טוב!!
ReplyDeleteאני אגלה לך סוד - עוד לא טעמתי אף פעם חריסה.
במשפחה שלי דווקא אוהבים חריף (חוץ מהחצי שלי שרגיש ברמות הסטריות לחריף), ואני יודעת בדיוק למי להעביר את המתכון שישמח מאד להכין את זה.
שיהיה לך ולמשפחה ט"ו בשבט שמח :)
את מצחיקה. ממש ממש אוהבת כשאת מבקרת פה. הוריאציה שלי מאוד חריפה אבל נתתי אופצייה לפלפל פחות חריף. מצחיק אבל בעלי אמריקאי ויש לו סבולת דיי גבוהה לאוכל חריף וגם אוכל הודי שעליו גדלתי.:)
DeleteThis dip looks so tasty, I love the vibrant color!
ReplyDeleteI know, right?! It was quite by accident. If I didn't emulsify the oil with the condiments it would be more smokey red.
DeleteWhat perfect timing I wanted to pick up some Harrisa at the store yesterday but they were all out. Time I try to make my own!
ReplyDeleteOh good...so easy to make at home. Sometimes I question why do I bother to buy at all....
DeleteI love Harissa! I made a few years ago, but lost the recipe, so I'm so glad you posted this.
ReplyDeleteTY Jeanette. You can always customize to you liking. I always encourage it! :)
Delete