Originating in Tunisia, Harissa is a chili pepper paste that pairs great with a variety of foods! Try it with meat, fish, roasted vegetables, rice or soups; it’s heat will be sure to add a lot of flavor to your dish of choice.
Makes a rounded 3/4 cup
- 1 red pepper
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 1/2 Tbs extra-virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, coarsely chopped
- 1 Tbs Goschuchang (or 3 hot red chiles, seeded and coarsely chopped)
- 1 1/2 tsp tomato paste
- 2 Tbs lemon juice
- 1/2 tsp salt
- 2 Tbs fresh mint leaves
- Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
- Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
- Heat the olive oil in a frying pan over medium heat, and fry the onion and garlic for 10 to 12 minutes (and the red chiles if you don’t have Goschuchang), until a dark smoky color and almost caramelized.
- Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
- Store in a sterilized jar in the fridge for up to 2 weeks or even longer
Nutritional Information: Calories 334 / Protein 5 g / Carbohydrate 36 g / Dietary Fiber 6 g / Total Sugars 17 g / Added Sugars 0 g / Total Fat 22 g / Monounsaturated Fat 15 g