Easy Homemade Harissa
A North African condiment that is perfect for meat, fish, chicken and soups. Packed with spices this sauce is a perfect topping for your eggs or hummus.
Equipment
- Food processor
- Mixing Bowl
- Sauté pan
Ingredients
- 3 cups boiling water
- 6 Guajillo chiles
- 4 Chiles de Arbol
- 5 Japones chile optional
- 2 roasted bell peppers whole or 6 oz canned/jarred
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1½ tablespoon garlic about 4-6 cloves
- 1½ tablespoons lemon juice
- 2 teaspoons ancho chile powder
- 2 teaspoons cumin
- ½ tablespoon coriander ground
- 1 teaspoon caraway seeds ground
- ½ teaspoon salt
Instructions
- In a mixing bowl add all of the dried peppers and cover with boiling water. Allow to sit for 30 minutes.
- In a sauté pan heat the oil over medium-high heat. Add the cumin, chile powder, caraway seeds, and coriander. Cook until all of the spices are fragrant. Remove from the heat.
- In a food processor add the chiles with the stems removed, bell pepper, tomato paste, lemon juice, salt, and garlic cloves. Blend the harissa while slowly pouring in the oil and spices. Keep blending until smooth.
- Pour into a mason jar.
Nutrition
Serving: 1servingCalories: 18kcalCarbohydrates: 2gProtein: 0.3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 83mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 370IUVitamin C: 3mgCalcium: 7mgIron: 0.3mg
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