Homemade Harissa Recipe
This Homemade Harissa recipe is a vibrant and spicy North African chili paste made from roasted red bell peppers, red chili peppers, and fragrant spices. Perfect as a condiment to spice up stews, grilled meats, and vegetables, this easy-to-make harissa brings smoky depth and a fiery kick to any dish.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Approximately 1 cup 1x
- Category: Condiment
- Method: Microwaving with blending
- Cuisine: North African, Tunisian
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 pound (450g) red bell pepper
- 1/2 pound (225g) red chili pepper
- 4 garlic cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 Tablespoons lime juice (juice of one lime)
- 1/4 cup olive oil (more for drizzling)
Instructions
- Prepare the Peppers: Clean the red bell peppers by coring, removing the seeds and white ribs, then cut each pepper in half.
- Clean the Chili Peppers: Remove the green stem parts from the red chili peppers to prepare them for cooking.
- Microwave the Peppers and Garlic: Place the bell peppers, chili peppers, and garlic cloves in a microwave-safe dish. Cover loosely with plastic wrap with a few holes poked for steam to escape. Microwave on high for 6-8 minutes or until the peppers are tender and soft.
- Drain and Dice: Let the cooked peppers sit for a minute, then strain off any excess liquid. Dice the peppers into smaller chunks suitable for blending.
- Combine Ingredients: Transfer the diced peppers and garlic to a food processor along with black pepper, salt, smoked paprika, ground cumin, lime juice, and olive oil.
- Process the Harissa: Blend the ingredients until you achieve your desired consistency, whether chunky or smooth.
- Store and Seal: Pour the harissa into clean jars. Drizzle a thin layer of olive oil on the surface to preserve freshness, then seal the jars tightly.
- Refrigerate Before Use: Allow the harissa to refrigerate overnight to let the flavors meld for best taste before serving.
Notes
- The microwave step softens the peppers quickly but you can roast or grill them for a smokier flavor.
- Adjust the quantity of chili peppers to control the spice level to your preference.
- Store harissa in the refrigerator and use within 2 weeks for freshness.
- Drizzling olive oil on top prevents oxidation and helps preserve the paste.
- This harissa is versatile and can be used as a marinade, condiment, or flavor enhancer.
Keywords: Harissa, chili paste, spicy condiment, North African recipe, homemade harissa, red pepper sauce
Find it online: https://leofoster.com/homemade-harissa-recipe/
