Harissapaste Recipes

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HARISSA PASTE



Harissa Paste image

Harissa paste is easy to make at home. Many recipes include vinegar for preservation, but it gives the harissa an off-taste. This is an authentic recipe, made without vinegar.

Provided by nch

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8

12 mild to medium hot red chili peppers
1 teaspoon extra-virgin olive oil
1 teaspoon caraway seeds
½ teaspoon coarsely ground cumin seeds
½ teaspoon coarsely ground coriander
5 tablespoons extra-virgin olive oil, or more as desired
3 large garlic cloves, finely chopped
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
  • Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.
  • Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.
  • Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
  • Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.
  • Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.6 g, Fat 18.8 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 2.6 g, Sodium 52.1 mg, Sugar 7.2 g

HARISSA



Harissa image

Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 2 1/2 cups

Number Of Ingredients 9

10 dried New Mexico chiles (2 ounces), stems removed
8 dried guajillo chiles (1 1/2 ounces), stems removed
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1/4 cup vegetable oil
1 tablespoon kosher salt
6 cloves garlic, roughly chopped
Juice of 1 lemon (about 2 tablespoons)
Freshly ground black pepper

Steps:

  • If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
  • Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

HARISSA PASTE



Harissa paste image

Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls

Provided by Diana Henry

Categories     Condiment

Time 20m

Yield Makes 235ml

Number Of Ingredients 10

2½ tsp coriander seeds
2½ tsp caraway seeds
2½ tsp cumin seeds
5 dried guajillo chillies
5 red chillies , halved and deseeded
6 garlic cloves , chopped
small bunch coriander
1 lemon , juiced
125ml olive oil , plus extra for pouring
chipotle paste

Steps:

  • Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.

Nutrition Facts : Calories 62 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 0.4 grams protein, Sodium 0.1 milligram of sodium

HARISSA



Harissa image

Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly like it with couscous or rice. Adjust the amount of heat by increasing or reducing the number of chiles. Just remember, it is meant to be hot!

Provided by Yotam Ottolenghi

Categories     Sauce     Condiment     Coriander     Caraway     Cumin     Sauce Secrets

Yield Makes about 1 small jar About a generous 3/4 cup / 200 ml)

Number Of Ingredients 11

1 red pepper
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1 1/2 tbsp olive oil
1 small red onion, coarsely chopped (scant 2/3 cup / 90 g in total)
3 cloves garlic, coarsely chopped
3 hot red chiles, seeded and coarsely chopped
1 1/2 tsp tomato paste
2 tbsp freshly squeezed lemon juice
1/2 tsp salt

Steps:

  • Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
  • Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
  • Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
  • Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
  • Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

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