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The Hirshon Tunisian Harissa – هريسة‎


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 3 Cascabel peppers – dried
  • 1 Ancho pepper – dried
  • 3 medium Guajillo peppers – dried
  • 6 Chiles de Arbol – dried
  • 1 New Mexican pepper – dried
  • 4 cloves of garlic, chopped
  • 2 teaspoons ground coriander seed
  • 2 teaspoons cumin seed, ground
  • 1 teaspoon black cumin seed, ground (if you don’t have this, just use regular cumin)
  • 2 teaspoons ground caraway seed
  • 2 tablespoons smoked paprika
  • 1 tablespoon dried mint
  • 1 medium roasted bell pepper from the jar or made fresh – chopped
  • 2 Serrano peppers, chopped
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon tomato paste
  • Juice and zest from half a lemon
  • Olive Oil

Instructions

  1. Place dried chiles in a bowl and pour boiling water over them. Allow to stand for 30 minutes and discard water. Grind all in food processor with enough oil to make a good paste – be sure and grind SMOOTH. Top off with olive oil and store in the fridge – always make sure it remains covered in olive oil or it may go bad.
  2. To make Table Harissa Sauce from this, if you want it more liquid: Combine 4 teaspoon of Harissa paste with 4 teaspoons H2O and juice of 1 lemon. Serve in small bowl and use as dipping sauce for fish or other meats.
  • Category: Recipes

Nutrition

  • Calories: 159.21 kcal
  • Sugar: 11.62 g
  • Sodium: 759.24 mg
  • Fat: 6.82 g
  • Saturated Fat: 0.97 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 24.92 g
  • Fiber: 8.38 g
  • Protein: 5.21 g
  • Cholesterol: 0.0 mg
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