One of my favorite sauces, condiments, whatever you want to call it, harissa is delicious!

Spicy, smoky, with a touch of lemon, it covers a lot of bases!

The harissa recipe will be up on the blog tomorrow if you want to give it a go yourself!

Homemade Harissa Paste

Cook and Prep Time: 10 minutes

Serves: 1 ½ cups

You Need

  • 4 Dried Chiles, rehydrated
  • 6 oz. Roasted Red Peppers
  • 2 tbsp. Tomato Paste
  • 4 cloves Garlic, chopped
  • 1 tsp. Caraway Seeds (whole or ground)
  • 2 tsp. Ground Coriander
  • 2 tsp. Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 Lemon, juiced OR 1 tbsp. Sambal Oelek (for a spicier version)
  • Salt, to taste
  • Black Pepper, to taste
  • 1-2 tbsp. Extra Virgin Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Soak the dried chili peppers in water for about 30 minutes, until rehydrated.
  3. OPTIONAL. If you are using whole seeds, set a dry pan to medium heat.  Once hot, add seeds, stirring frequently to avoid burning.  Once aromatic (2-3 minutes) then remove from heat.
  4. Combine all ingredients into a food processor (or blender) and pulse until creamy.
  5. Store in a mason jar.  Use as a marinade or on top of grilled vegetables.  Harissa can also be added to dips for more depth of flavor.  Enjoy!