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You are here: Home / Recipes / Sauce Recipes / Harissa Recipe

Harissa Recipe

This page first published: Jun 19, 2006 · Modified: Apr 9, 2019 · by CooksInfo. Copyright © 2019
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Harissa Recipe

A classic Middle Eastern condiment paste.
Prep Time15 mins
Total Time15 mins
Course: Sauces
Author: CooksInfo

Ingredients

  • 6 Red Chiles dried
  • 1 teaspoon Cumin ground
  • 1/2 teaspoon Coriander ground
  • 4 cloves Garlic peeled
  • 1/2 teaspoon Salt
  • 1 tablespoon Water from soaking chiles above
  • 6 tablespoons Olive Oil

Instructions

  • Rehydrate chiles in hot water until soft. Reserve 1 tablespoon of the water. Drain them, pat dry in paper towel, toss in food processor along with peeled garlic cloves, cumin, coriander, and salt.
  • Whiz until they form a smooth paste. Add the reserved water and the olive oil; whiz again until blended.
  • Best if you let stand overnight or at least a few hours for the flavours to marry.
  • Store leftover in fridge in a sealed container, with a layer of olive oil on top, and use within 6 weeks.

Notes

Red New Mexico peppers work nicely. Use whatever chiles you can find -- you won't be able to get ahold of the Nabeul and Gabes peppers that are commonly used in Tunisia, anyway. But choose peppers with a very moderate heat. You may use fresh peppers if you wish -- steam or roast them first, and remove seeds. If using fresh peppers, then for the water, just use tap water in place of the soaking water. Optional: add a few sun-dried tomatoes, rehydrated.

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