Tunisian Harissa Sauce Recipes
CHEF JOHN'S HARISSA SAUCE
Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
- Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
Nutrition Facts : Calories 99.4 calories, Carbohydrate 9.6 g, Fat 7.2 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 326.2 mg, Sugar 3.9 g
HARISSA (NORTH AFRICAN CHILI PASTE)
Steps:
- Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder (or mortar and pestle) and grind them to a fine powder.
- Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it's too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep for about 3 weeks.Makes about 1 cup.
Nutrition Facts : ServingSize 1 tablespoon, Calories 39 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 77 mg, Fiber 1 g, Sugar 2 g
EASY HARISSA RECIPE
Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 12
Steps:
- Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
- Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
- Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
- Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Nutrition Facts : ServingSize 2 tbsp, Calories 13.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 1.3 g, SaturatedFat 0.2 g, Sodium 11 mg, Fiber 0.2 g, Sugar 0.2 g
TUNISIAN HARISSA
This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.
Provided by Asma Khalfaoui
Categories Side Dish Sauces and Condiments Recipes
Time 1h
Yield 192
Number Of Ingredients 5
Steps:
- Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg
HARISSA CHICKEN
Harissa Chicken paired with rice is a Tunisian inspired recipe that uses a sweet and smokey red chili pepper paste to create a bold, spicy and flavorful dish
Provided by Yumna Jawad
Categories Entree
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, combine olive oil, harissa, garlic, paprika, cumin, salt and pepper. Add the chicken to the spice mix and mix well to incorporate. Refrigerate for at least 2 hours or overnight.
- Heat a large saucepan on medium without any oil, then transfer the chicken from the bowl to the saucepan. Cook until the chicken is well done, about 8-10 minutes. When it's cooked, squeeze some fresh lime juice on top of the chicken.
- Serve over rice with a lime wedges and fresh mint, if desired. Due to the spice level, plain yogurt also works really well with the recipe.
Nutrition Facts : Calories 245 kcal, Carbohydrate 2 g, Protein 32 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 437 mg, ServingSize 1 serving
TUNISIAN HARISSA SAUCE
From vegetarian recipe site. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast.
Provided by Sharon123
Categories Peppers
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Pour boiling water over chilies and soak until reconstituted and completely soft, about 20-30 minutes.
- Drain and remove seeds and stems. Blend chilies with garlic and olive oil in a food processor.
- Add salt and spices and blend to form a paste, adding a little bit more olive oil, if necessary.
Nutrition Facts : Calories 302.4, Fat 28.1, SaturatedFat 3.8, Sodium 1174.1, Carbohydrate 12.9, Fiber 2.6, Sugar 3.1, Protein 3.1
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- Remove stems and seeds from the dried chiles while wearing food gloves. Rinse the peppers, drain, then submerge in boiling hot water. Let soften for 30 minutes, then drain.
- In a dry skillet over low heat, toast the coriander seed and caraway seed until fragrant and a shade darker. Grind to a coarse powder.
- In a food processor or blender, add the spices, garlic cloves, and salt. Pulse to mince the garlic. Add the soaked and drained chiles and blend until the peppers are minced or pureed (whichever you prefer). Add the olive oil and blend once more to combine.
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- Start by spreading the pepper, chilies, garlic, and onion across a lightly oiled tray. Drizzle a bit of oil over the peppers as well. Then roast in a preheated oven for 20-25 minutes at 400ºF/200ºC.Optionally you can broil (grill) them for a few minutes to lightly char the skins and add extra "smoky" flavor.I roast everything whole and skin on as it’s easily removable after roasting and stops the onion and garlic from burning. Feel free to peel/prepare everything before roasting, though, if preferred.
- Meanwhile, optionally lightly toast the dried spices in a large skillet until fragrant (this only takes 1-2 minutes but adds tons of extra flavor).
- Once the veggies are roasted, peel the onion and garlic, remove the chili stems, and remove some or all the chili seeds to adjust how spicy the harissa paste will be. I only remove a part of them.
- Add the olive oil to the skillet. Once heated, add the tomato paste, and mix a little. Then add the chili mixture and stir.
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- Begin by pre-roasting the squash. When the oven is pre-heated, place the squash directly on the rack and roast for 30 minutes. Cool slightly, if needed for handling, and then trim, slice, and seed.
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Estimated Reading Time 5 mins
- In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it’s golden brown. While chicken is searing, prep the veggies.
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Estimated Reading Time 2 mins
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- Chicken Cacciatore with Harissa, Bacon, and Rosemary. Chicken cacciatore, that slow-cooked Italian classic of chicken thighs and tomato sauce, could use some shaking up.
- Harissa-and-Maple-Roasted Carrots. Next time you make a rich main like lamb, this spicy side of harissa-glazed carrots belongs on the table. The heat breaks through the fatty cut of lamb, and the spicy character of harissa works with the gamier flavors.
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