EASY HARISSA RECIPE
Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 12
Steps:
- Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
- Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
- Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
- Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Nutrition Facts : ServingSize 2 tbsp, Calories 13.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 1.3 g, SaturatedFat 0.2 g, Sodium 11 mg, Fiber 0.2 g, Sugar 0.2 g
TOMATO HARISSA
Harissa is a fiery Moroccan condiment that is typically made with a variety of chiles packed with deep flavor. Incorporating tomato into store-bought harissa mellows out the heat, making this sauce even richer and more versatile. Keep it in your arsenal to boost the flavor of scrambled eggs or roasted potatoes, or stir it into your favorite vinaigrette-and it's absolutely amazing on pizza.
Yield makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil and prepare an ice bath. Cut a little cross mark on the bottom of the tomatoes. Immerse the tomatoes in the boiling water until the skin starts to peel away, 15 to 30 seconds. Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process. Peel the tomatoes either with your hands or with a paring knife. Halve the tomatoes crosswise and squeeze out the seeds.
- Place a nonreactive pot over medium heat and coat with the oil. When the oil is shimmering, add the garlic. Cook and stir until the garlic is fragrant and begins to get a little color, 1 to 2 minutes. Add the tomatoes, basil, harissa, salt, and pepper. Turn the heat up to high until the tomatoes start to release their liquid, a minute or two; then reduce the heat to medium. Cook, stirring occasionally to prevent burning, until the tomatoes start to break down and thicken, about 20 minutes.
- Mash any remaining big pieces of tomato and garlic with a dough scraper or a potato masher. The sauce should remain somewhat chunky. Store covered in the fridge for a couple of days.
HARISSA-SPICED TOMATO SAUCE
Side sauce for mezze.
Provided by YOLANDA
Categories Sauces
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.n
- Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.n
Nutrition Facts : Calories 44.8 calories, Carbohydrate 2 g, Fat 3.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 244.5 mg, Sugar 1.2 g
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