Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Harissa


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amanda
  • Yield: about 1-1/2 cups 1x

Description

Spice-laden, fiery chile pepper paste brightened with tomatoes, cilantro and parsley and perfect on everything!


Ingredients

Scale
  • 1/2 to 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 fresh hot red chiles, stemmed, seeded and chopped
  • 1 shallot, sliced
  • 6 garlic cloves, minced
  • 11/2 teaspoons sweet paprika
  • 11/2 teaspoons cayenne
  • Small bunch of cilantro leaves and tender stems (about 1/4 cup + 1 tablespoon, to finish)
  • Small bunch of Italian flat-leaf parsley leaves and tender stems (about 1/4 cup + 1 tablespoon, to finish)
  • One 14.5-ounce can fire-roasted chopped tomatoes
  • 1 cup water
  • Kosher salt and freshly ground black pepper
  • Juice of 1 lemon
  • Honey, to taste
  • Extra-virgin olive oil, as needed

Instructions

  1. In a heavy-bottomed skillet, toast the cumin and coriander seeds over medium-low heat for about 1-1/2 minutes, stirring often, until fragrant.  Transfer the seeds to a mortar and pestle or spice grinder and process to a powder.
  2. In the same saucepan, heat 1 to 2 tablespoons of olive oil over medium heat.  Add the chopped chiles and shallot, sprinkle with salt and sauté until softened and caramelized, stirring frequently, about 7 to 9 minutes. Add the ground spices, garlic, paprika, cayenne, cilantro and parsley; cook for 30 seconds, until the garlic is softened and fragrant.  Add the tomatoes and water, stirring to combine. Season with salt and pepper. Bring to a boil, then reduce the heat to medium-low.  Cook, stirring occasionally, until the mixture is thick and most of the liquid has evaporated, about 50 to 60 minutes.  
  3. Transfer the mixture to a food processor.  Add the lemon juice, fresh cilantro and parsley, honey, and salt and pepper to taste. Puree the mixture until mostly smooth in a food processor.  Transfer to a clean jar and add a light layer of olive oil to the top.  Cover and refrigerate.  Replenish the olive oil over top after each use.

Notes

Inspiration: Harissa, Seven Spoons by Tara O’Brady

  • Category: Basics & Staples