The paste can be purchased in tubes or cans at Middle Eastern grocery stores or it can be made at home for a fraction of the cost.
For a very spicy, (traditional) harissa: Use a blend of cayenne and chile de arbol peppers. A blend of serrano and piri piri peppers is more traditional.
For medium spiciness: Use a blend of New Mexico chilies with guajillo chilies.
For a milder harissa: Use a blend of roasted red bell peppers and a small amount of fire roasted peppers.
For no heat: Use roasted red bell peppers.
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| Photo credit: evenfallrestaurant.com |
HARISSA (medium heat)
8 dried guajillo chiles, stemmed and seeded
8 dried new mexico chiles, stemmed and seeded
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1 teaspoon dried mint leaves
3 Tablespoons olive oil (plus more as needed)
1 1/2 teaspoon sea salt
5 cloves garlic, peeled
Juice of 1 lemon
* Place chilies into a medium bowl, cover with boiling water and let sit until softened (about 20 minutes).
* Heat caraway, coriander and cumin in a small dry skillet over medium heat. Toast the spices, stirring constantly for about 4 minutes.
* Transfer spices to a pestle and mortar; grind to a fine power with the mint. Set aside.
* Drain chiles and transfer to a food processor with ground spices, olive oil, salt, garlic and lemon juice.
* Puree until paste is very smooth. Transfer to a sterilized jar and top with 1/2 inch olive oil.
* Refrigerate, topping with fresh oil after each use. Makes 1 cup.
* Harissa paste will keep for up to 3 weeks.
This harissa recipe is shared by saveur.com and is based on a recipe in A Mediterranean Feast by Clifford Wright (William Morrow, 1999).