Harissa Recipe

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Dave Mathews


Hot and spicy but oh so typically North African


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


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  • 10 - 12
    dried red chili peppers
  • 3 clove
    garlic minced
  • 1/2 tsp
  • 2 Tbsp
    olive oil
  • 1 tsp
    ground coriander
  • 1 tsp
    ground caraway seed
  • 1/2 tsp

How to Make Harissa


  1. Soak the dried chilies in hot water for 45 minutes. Drain and remove stems and seeds.
    Combine chili peppers, garlic, salt, and olive oil in a food processor and blend till the big chunks are gone. Don't over do it here. This is supposed to be a paste with little bits in it not a sauce.
    Add remaining spices and blend to form a semi smooth paste.
    Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh or press a piece of plastic wrap over the top so it touches all the way around. This wonderful concoction will keep for at least a month in the refrigerator.

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About Harissa

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: African

Show 2 Comments & Reviews

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