Ingredients for The Essential Harissa
- Dried Red Chilies
- Dried Mint
- Ground Coriander
- Ground Cumin
- Caraway Seed
- Garlic Cloves
- 1/2 cup olive oil (plus extra for topping)
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How to Make The Essential Harissa
- Roughly chop 1 pound fresh red chilies (such as serrano or Fresno). Cover with boiling water and soak for 1 hour to soften.
- Drain the chilies thoroughly. Place them in a food processor along with 1/2 cup packed fresh mint leaves, 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper (adjust to your spice preference), 4 cloves garlic, 1 tablespoon olive oil, and 1/2 teaspoon salt.
- Process for 20 seconds, scrape down the sides of the bowl, then process for another 30 seconds until roughly chopped.
- Add 2 tablespoons olive oil and process for another 20 seconds.
- Continue adding olive oil, 1 tablespoon at a time, and processing until a thick, smooth paste forms (you may need up to 1/2 cup total olive oil).
- Spoon the harissa paste into a clean, sterilized jar. Cover the surface of the paste with a thin layer of olive oil to prevent oxidation.
- Seal the jar tightly.
- To sterilize the jar, wash it and the lid thoroughly in hot, soapy water, rinse well in hot water, then bake in a preheated oven at 250°F (120°C) for 20 minutes, or until completely dry. Do not wipe with a tea towel.
- Let the jar cool completely before storing in the refrigerator. This hot pepper sauce will keep for up to six months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
3g
Carbs
0g
