Name: Harissa Paste
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Mild to medium hot red chile peppers - 12; Extra-virgin olive oil - 1 teaspoon; Caraway seeds - 1 teaspoon; Coarsely ground cumin seeds - ½ teaspoon; Coarsely ground coriander - ½ teaspoon; Garlic cloves, finely chopped - 3 large; Extra-virgin olive oil, or more as desired - 1/4 cup; Salt to taste - 1/4 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Harissa Paste

1. Mild to medium hot red chile peppers - 12

2. Extra-virgin olive oil - 1 teaspoon

3. Caraway seeds - 1 teaspoon

4. Coarsely ground cumin seeds - ½ teaspoon

5. Coarsely ground coriander - ½ teaspoon

6. Garlic cloves, finely chopped - 3 large

7. Extra-virgin olive oil, or more as desired - 1/4 cup

8. Salt to taste - 1/4 cup

How to cook deliciously - Harissa Paste

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.

3. Stage

Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.

4. Stage

Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.

5. Stage

Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.

6. Stage

Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.

7. Stage

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.