Ingredients
Units
Scale
- 5 red Fresno or red jalapeño peppers
- 2 red Thai bird peppers
- 4 red pimento peppers or very mildly hot equivalent
- 2 Large Red Bell Peppers
- 1 dried Ancho chile, stem removed
- 2 Teaspoons of Cumin seed
- 1 Large Onion
- 2 Teaspoons of Caraway Seed
- 1 Teaspoon Kalonji seed
- Juice from 2 Lemons, plus microplaned zest
- 2 Teaspoons of fresh chopped Ginger
- 1 Teaspoon of Coriander seed
- 1 Head of Garlic
- 1/2 cup of Extra Virgin Olive Oil
- 1/2 Teaspoon of Sea Salt
- To be added to the basic Harissa recipe above once it has been made:
- 1 cup of fresh Rose Petals (please make absolutely certain that your rose petals have not been treated with any insecticides or fertilized with anything potentially harmful. If you are not lucky enough to have a rosebush that is au natural to pilfer in the back yard, try gourmet shops or the Internet- MAKE SURE THEY ARE FOOD GRADE)
- 1 teaspoon ground Rose Hips
- 1 Tablespoon food-grade dried Lavender
- 1 teaspoon Orange Blossom Water
- 1 teaspoon Rose Water
- 1/2 Teaspoon Black Peppercorns
- 5 Coriander seeds
- 6 Whole Cloves
- 1/2 teaspoon of Turmeric
- 1 teaspoon Sesame oil
- Zest of one washed organic navel Orange, microplaned
- One Whole Star Anise, broken into points
- 1 teaspoon Ceylon Cinnamon (aka Cassia bark or Mexican cinnamon)
- 1 teaspoon Cardamom seeds
- 1/2 a peeled black cardamom (optional, omit if you can’t find it)
- 1/2 teaspoon galangal (ginger works as a substitute but galangal is best)
- 1/2 teaspoon Mace
- 1/2 teaspoon Saffron
- 1/4 teaspoon Grains of Paradise
- 1/4 teaspoon brown Mustard Seed
- 1/2 teaspoon cubeb pepper
- 1 teaspoon top-quality Ras el Hanout spice blend
- 1 Teaspoon Jaggery or Raw Sugar
- 1 large date, stoned
- Sufficient olive oil to proceed above into a smooth paste
Instructions
- Place dried chile in a bowl and pour boiling water over it. Allow to stand for 30 minutes and discard water. Grind it in a food processor with enough oil to make a good paste – be sure and grind SMOOTH. Leave in blender and reserve.
- Roast or grill all of your fresh peppers over an open flame until skins are blistered & blackened. As you remove each one from the heat, throw them into a brown paper bag and fold it closed. This traps the steam and helps you remove their skins easily.
- Roast your garlic. While that is cooking, peel your peppers and remove the stems and seeds. Chop coarsely, place in a bowl and set aside. Dice an onion and add it to your bowl of peppers. Add ginger, lemon juice, zest and toss lightly. Check your garlic – when soft and caramelized, squeeze into peppers and onions.
- Dry roast your whole spices in a hot pan and remove when fragrant – stir constantly. Grind them to a powder and add remaining powdered spices. Set aside.
- Add half of your olive oil into a large & heavy skillet. Add pepper, ginger and onion mixture. Saute on medium heat until the onions are browned – be very careful not to burn.
- Pour this mix into the blender while still very warm. Add your spices and blend while adding remaining oil in a thin stream. Blend until smooth.
- Once finished – blend all the Rose Harissa-specific ingredients to a paste with sufficient oil to make it smooth. Remember to dry-roast all of your whole spices before blending to release their essential oils. Add your petals, date, Rose Hips, flower waters and sugar after you have roasted and ground your whole spices.
- When storing, keep the Harissa refrigerated in a jar with a thin layer of olive oil over the top to prevent oxidation or spoilage. Or freeze in an ice cube tray (this portions it) and bag it.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
