Spice Essentials Homemade Harissa Paste Recipes

EASY DIY HARISSA PASTE

Steps:

• Add dried chilies to a mixing bowl or measuring cup and cover with hot water. (We used a mix of mild New Mexico chiles and hot peppers (chiles de arbol). Adjust the ratio to preferred spice level.) Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
• In the meantime, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle (if you don't own one, just add to a food processor to mix later), and crush into a fine powder.
• Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you've achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
• Once chiles are rehydrated, drain and remove the stems and seeds (I recommend wearing gloves to protect your hands), then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
• Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)
• Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it's not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.
• Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.

SPICE ESSENTIALS: HOMEMADE HARISSA PASTE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place the dried chilies into a large bowl, and cover with boiling water.
• 4. Let them sit for 30 - 40 minutes.
• 5. Chef's Tip: As you have already figured out, the chilies are the star of this recipe, so care should be taken to choose the right ones. I use a 50/50 blend of hatch, and ancho chilies; however, you could use hotter or milder chilies to suit your own creative tastes. It is totally up to you.
• 6. Place the caraway, coriander, and cumin seeds into a small pan over medium heat.
• 7. Shake the pan, so that the spices do not burn, and stop when they become fragrant, about 2 - 3 minutes.
• 8. Remove the spices from the pan, and place into a spice or coffee grinder.
• 9. Finely grind the spices.
• 10. Chef's Note: Toasting dry spices is called "blooming," and it greatly enhances the flavor notes of the individual spices.
• 11. Drain the chilies, and reserve the soaking liquid.
• 12. Stem and seed the chilies.
• 13. Add the chilies, dry spices, lemon juice, sun-dried tomatoes, and the baked garlic to a blender or mini-prep.
• 14. Give the blender several 1-second pulses, until all the ingredients are thoroughly blended.
• 15. With the blender or mini-prep set to medium, slowly add the olive oil.
• 16. Chef's Note: If the resulting paste is thicker than desired, add a bit of the reserved soaking water, a teaspoon at a time, until the desired thickness is achieved. But, remember that this is primarily a paste, and not a sauce.
• 17. Stop and adjust the seasoning... Adding a bit more salt, if necessary.
• 18. Add to an air-tight container, and drizzle a bit more olive oil over the top.
• 19. Store in the fridge, tightly sealed, until ready to use.
• 20. PLATE/PRESENT
• 21. Use this versatile paste in soups, stews, or as a spread for a burger... Brush it on a piece of pan-fried fish. Add it to a batch of hummus, or mix some with a bit of extra virgin olive oil, and use it for dipping crusty bread. Enjoy.
• 22. Here is a really yummy recipe for a spicy wing dipping sauce: • 6 tablespoons sweet butter, unsalted • 6 tablespoons harissa sauce • 1 - 2 pinches cayenne pepper • 1/4 cup fresh clover honey Mix all the ingredients together in a small saucepan over medium-low heat. Allow to simmer for about 2 minutes, then cool... So yummy.
• 23. Keep the faith, and keep cooking.