Harissa Paste recipe
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Ingredients
- 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
Nutrition Info
- 225.3 caloriescarbohydrate: 13.6 gcholesterol: : -fat: 18.8 gfiber: 2.4 gprotein: 2.9 gsaturatedFat: 2.6 gservingSize: -sodium: 52.1 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Harissa Paste
Directions
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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.