Homemade Rose Harissa Paste Recipes

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ROSE HARISSA



Rose Harissa image

Rose harissa, a brick red spice paste mellowed by a touch of rose, will become your favorite kitchen condiment. And if you have Ottolenghi's SIMPLE cookbook, now you can find one of his must-have ingredients - rose harissa.

Provided by Beth Lee

Categories     Condiment

Number Of Ingredients 15

4 Dried chili de arbol (rehydrated)
4 teaspoons olive oil (divided use)
2 serrano chilies (chopped and seeded (preferable to use Fresno Chilies if you can find them))
1 ½ teaspoons coriander seeds
3/4 teaspoon cumin seeds
½ teaspoon caraway seeds
1 teaspoon rose petals
1 teaspoon rose water
2 teaspoons smoked paprika
2 tablespoons shallot (rough chopped)
4 cloves garlic (rough chopped)
2 tablespoon tomato paste
2 tablespoons lemon juice
Pinch of sugar
½ teaspoon kosher salt

Steps:

  • Fry coriander, cumin, caraway in 1 teaspoon olive oil over medium-high heat until fragrant, about 10 seconds. Remove spices and reserve oil.
  • Grind spices with rose petals with a mortar and pestle or in a spice grinder. Add smoked paprika.
  • Heat reserved olive oil and 1 tablespoon olive oil in the same skillet until very hot. Add shallot, garlic and Serrano or Fresno chilis and hydrated chili de arbol. Saute until golden.
  • Place sauteed mixture, remaining olive oil, spices, tomato paste, lemon juice, rose water, pinch of sugar and salt in a blender or food processor. Process until smooth. Add additional salt and rose water, if needed.
  • Store in the refrigerator in a glass jar with a layer of olive oil poured over the top, if desired.

Nutrition Facts : ServingSize 2 tablespoon, Calories 32 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 179 mg, Fiber 1 g, Sugar 1 g

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