Harissa Paste

Harissa paste is easy to make at home. Many recipes include vinegar for preservation, but it gives the harissa an off-taste. This is an authentic recipe, made without vinegar.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.

Step: 3

Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won’t burn.

Step: 4

Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.

Step: 5

Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.

Step: 6

Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.

Step: 7

Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won’t dry out. Seal and refrigerate.

Per Serving: 225 calories; protein 2.9g; carbohydrates 13.6g; fat 18.8g; sodium 52.1mg.

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