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Spicy dip and Sauces are my favorite and it is obvious given my Indian roots. Harissa is this amazing sauce that is very easily available in almost all major supermarkets around the world, but the joys of making it at home, is always special. Isn’t it?

Harissa is an North African sauce originating from Morocco and Tunisia. It is quite often used as a marinate or side in a lot of Moroccan dishes (including the most common couscous or tagines too). Harissa is a blast in your mouth and not meant for weak hearted people at all. But small quantity can not do much damage to anyone right?

 

I made this enough for 2 small glass container and since then have made a lot of dishes to go with it. Like a dip for my chickpea patties and even as a marinade for grilled chicken. And it just keeps getting better. I am sure you would love to try this recipe and this could become your weekly/monthly stash of chilli paste at home.

 

 

 

Print Recipe
Harissa Yum
This recipe makes 200 ml of Harissa
Course Chutney
Cuisine International
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Course Chutney
Cuisine International
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Instructions
  1. Place the pepper in a hot grill oven or gas stove, 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. This process makes the inside really soft and peeling the skin gets easier.
  2. Meanwhile in a pan, roast the coriander, cumin and caraway seeds for 2 minutes. The aroma is beautiful at this stage. Remove them to a mortar and using a pestle grind it to a smooth powder.
  3. In a food processor, add the roasted chilli, garlic, fresh chilli, tomato paste, salt, vinegar, spice mix, lemon juice and blitz it to a paste. This should take a few seconds. You can store it in an air tight/sterilized glass container (preferably) up to 3-4 weeks.
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Enjoy the heat, literally! 😉

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