It’s a beautiful condiment with exotic taste and a bit of kick (don’t worry, you can adjust the heat). This paste is a simple preparation of peppers, garlic, olive oil, lemon juice and some other flavor enhancers. Give this one a try, we were blown away by the flavors!
What is Harissa?
Harissa is a pepper paste that’s popular in North Africa, and is most associated with Tunisia, Morocco and Algeria. It comes from the Arabic word “harasa”, which means “to pound”, as the peppers traditionally get pounded. We’re going the easy way and using our blender! Often used as a condiment, it’s also an ingredient in some popular dishes such as Harissa Chicken, which will be our next post. Recently it has started gaining popularity in the west, so much so that jarred harissa is available in many supermarkets. But you know that homemade is always better, right?
What Does Harissa Taste Like?
Harissa has a complex flavor, combining smoky, sweet, tangy and spicy, with a notable hint of peppery (as in peppers, not black pepper). It’s one of those very unique flavors. Like our chicken paprikash, this one gave us a surprise, like “wow, that’s something I’ve never tasted before!” If you love new and varied flavors, this one fits the bill.
How Spicy is Harissa?
As spicy as you want it. It all depends on the dried chilis you use. This particular recipe is quite mild, as we used Gujaillo and ancho chilis. If you want a spicy harissa, add in 4-6 arbol chilis.
Ingredients
Dry Red Chilis – Gujaillo and ancho.Roasted Red Peppers – jarredGarlicExtra Virgin Olive OilLemon Juice Spices – cumin, coriander powder, smoked paprika, cayenne and salt
How to Make Harissa
Soak the dried chili peppers for 30 minutes in hot water to rehydrate them. Add all ingredients to a blender or food processor and blend until you have a smooth paste. Scrape down the sides a few times to get a uniform consistency. Taste and adjust.
Variations
How to Use Harissa
This flavor enhancer is so versatile. Here are just a few ideas:
Harissa makes a great condiment for grilled meats or seafood. In fact, it is considered the national condiment of Tunisia.Try it as a marinade for chicken or beef.Mix harissa with mayo for a super flavorful sandwich spread.Add a tablespoon or two to soups or stews for a new flavor profile.It’s the star ingredient for our harissa chicken!
Storage
Refrigerate leftover harissa in an airtight container for 2-3 weeks. If you make a big batch and want to freeze some, freeze in an ice cube tray, then transfer the cubes to a freezer bag. That way you can thaw as much or as little as you want. Each cube equals about one tablespoon. Bring these exotic flavors to your kitchen. We sure are glad we discovered this beautifully flavorful paste. When you try it, please leave a comment and star rating, I love to hear from you. And be sure to subscribe to GypsyPlate, we’re always cooking up tasty new recipes for you! Until next time…
Harissa, on our Gypsy Plate… enjoy!
Try these other great homemade sauces and condiments!Cilantro Mint ChutneySweet and Sour SauceVindaloo PasteSalsa VerdeSalsa TaqueraRemoulade SauceJerk MarinadeChermoula
