Harissa

Total Time Total/prep time: 20 min. + standing
Yield 4-1/2 cups
Test Kitchen Approved
You've probably seen this North African ingredient in recipes for hummus, seafood, sauces and more. But if you're wondering, What is harissa? then it's time to learn all about this flavorful chile paste.

Ingredients

  • 15 dried guajillo chiles or dried chipotle chiles
  • 1 jar (16 ounces) roasted sweet red peppers, drained
  • 1/2 cup tomato paste
  • 4 to 6 garlic cloves
  • 4 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup extra virgin olive oil

Directions

  1. Remove and discard stem and seeds from chiles. In a large dry skillet over medium heat, cook and stir peppers until lightly toasted, 1-2 minutes on each side. Transfer to a large bowl. Cover peppers with hot water. Cover bowl and let stand 30 minutes.
  2. Add red peppers, tomato paste, lemon juice, garlic, coriander, cumin, paprika, cayenne and salt to a food processor. Pulse until blended. Drain chiles; add to food processor. Process until blended into a thick paste. With processor running, slowly add olive oil until blended.
  3. To store, transfer to a jar. Top with a thin layer of additional olive oil (do not stir). Cover and refrigerate for up to 2 weeks.

Nutrition Facts

2 tablespoons: 74 calories, 7g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.

Unlike other hot sauces, harissa isn't only about the heat! This Mediterranean-style condiment has several layers of flavors—hot, sweet, spicy, tangy, smoky—that enhance whatever you use it on. Top chicken, beef, fish, vegetables, meat, hummus, bread and more with this amazing condiment. —Nikki Haddad, Germantown, Maryland
Recipe Creator
Community Cook

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