Artisanal Homemade Harissa

A dense, deep red paste where chili heat meets the power of toasted spices. The texture is creamy, bound by virgin olive oil that shimmers on the surface.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 322
• Protein: 4 g
• Carbs: 15 g
• Fat: 27 g

Ingredients

• 500 g Red bell pepper ( roasted and peeled )
• 100 g Hot chili pepper ( seeded and roasted )
• 6 piece Garlic ( minced )
• 1 tbsp Coriander seeds ( toasted )
• 1 tbsp Caraway seeds ( toasted )
• 1 tsp Cumin seeds ( toasted )
• 1 tsp Gray sea salt
• 100 ml Extra virgin olive oil

Instructions

1. Roasting peppers and chilies

   Place red peppers and chilies under the oven grill. The skin should blister and blacken in spots. Once charred, the skin peels off easily, leaving only the tender flesh.

2. Toasting spices

   Dry-toast the coriander, caraway, and cumin seeds in a pan. When the aroma becomes intense and the seeds start to pop, remove them immediately to prevent burning.

3. Grinding and blending

   Put the toasted spices, degermed garlic, salt, and chili flesh into a mortar or blender. Grind until you get a consistent paste that still retains a slight grain.

4. Emulsifying with oil

   Pour the olive oil in a thin stream while mixing. The paste should absorb the oil to become shiny and supple, without becoming liquid.

Chef's tips

• For optimal storage, press the paste firmly into the bottom of the jar to remove air bubbles.
• If you prefer a milder harissa, increase the proportion of sweet red peppers.

Storage

Keeps for 3 weeks in the refrigerator. Always maintain a one-centimeter layer of olive oil on top of the paste to seal out air.