Artisanal Homemade Harissa
Ingredients
- 500 gRed bell pepper (roasted and peeled)
- 100 gHot chili pepper (seeded and roasted)
- 6 pcGarlic (minced)
- 1 tbspCoriander seeds (toasted)
- 1 tbspCaraway seeds (toasted)
- 1 tspCumin seeds (toasted)
- 1 tspGray sea salt
- 100 mlExtra virgin olive oil
Method
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.
- 1
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
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
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
Pour the olive oil in a thin stream while mixing. The paste should absorb the oil to become shiny and supple, without becoming liquid.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
