Harissa (also Harisa) is a chili paste used to flavor many North African dishes, specifically in Tunisia, Algeria, Libya and Western Sicily. The condiment can be made mild, medium or hot.
| Servings | Prep Time |
| 1/3 cup | 5 minutes |
| Passive Time |
| 30 minutes |
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Harissa (also Harisa) is a chili paste used to flavor many North African dishes, specifically in Tunisia, Algeria, Libya and Western Sicily. The condiment can be made mild, medium or hot.
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Ingredients
- 2 oz dried Guajillo chili peppers (soaked for 30 minutes, seeded and stemmed)
- 2 oz Anaheim peppers , dried, mild (soaked for 30 minutes, seeded and stemmed)
- 5 cloves garlic , peeled
- 2 Tbsp water
- 2 Tbsp olive oil , plus extra as needed
- 1/2 tsp ground caraway
- 1/2 tsp ground coriander
- 1 1/2 tsp salt
Servings: cup
Units:
Instructions
- Combine all ingredients in a food processor. Pulse until mixture creates a paste.
- Cover with extra olive oil and store in the refrigerator.