Harissa

Maghrebi Chili Paste

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 1/26/2018

A spicy chili paste that you can use in a number of dishes, most often used in shakshuka or romesco sauce. Originates in the maghrebi region of North Africa: Morocco, Tunisia, Algeria, Libya

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What you will need

4 oz dried chilies

1 tsp ground caraway

1 tsp ground coriander

1 tsp ground cumin

4 cloves garlic

1/4 cup olive oil

8 oz Tomato paste

How to cook

1

Soak chilies

Soak the chilies for 30 minutes in hot water. I used a bowl and a strainer to keep them submerged.

2

Deseed chilies

Probably should have worn gloves. I used a paring knife to split each chili and then rinsed the seeds out in a bowl of water. It's a lot of work. Took me about 30-45 minutes.

3

Collect ingredients

Place the chilies and the remaining ingredients (except for the olive oil) in a blender or food processor.

Place the chilies and the remaining ingredients (except for the olive oil) in a blender or food processor.

4

Puree

I used a wooden spoon to stir it because it was too thick. NOT RECOMENDED! Worked this time, but I've definitely ruined some tools with this lazy move😬

5

Stream in the oil

Stream the olive oil into the puree as it's blending. Store in the fridge. This stuff keeps for a long time.

Comments

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Gin lover78 days ago ☰
@Ryan Thank you for sharing this with me for tonight
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Ryan Goodwin avatar
Ryan Goodwin78 days ago ☰
My pleasure!
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Gin lover78 days ago ☰
@Ryan so where are you from and how old are you 😊
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