Tunisian Harissa Recipe
The combination of these ingredients in the Tunisian Harissa Recipe creates a bold and flavorful sauce with potential healthful effects. It's used to enhance the taste of various dishes, from stews to grilled meats, and can add a kick to any meal.
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Servings: 190 Servings
Calories: 16 kcal
Equipment
- Food Processor
- Blender or mortar and pestle
- Measuring cups and spoons
- Mixing bowl
- Storage containers for leftovers
Ingredients
- 1/2 cup extra-virgin olive oil extra-virgin
- 16 oz tomato paste can
- 12 oz red pepper flakes
- 16 red chilies dried
- 9 oz water use the tomato paste can to measure (1 1/2 cans of water)
- 1 tbsp kosher salt
- 1 tsp cumin powder
- 1 tsp caraway powder
- 1/4 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 4 garlic cloves peeled
- 1 tbsp vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1/4 cup olive oil to finish
Instructions
Prepping the Ingredients:
- a. Gather all the required ingredients according to the provided list.
- b. Measure 1/2 cup of extra-virgin olive oil.
- c. Open a 6-oz can of tomato paste.
- d. Measure 12 oz of red pepper flakes.
- e. Take 16 dried red chilies.
- f. Measure 9 oz of water using the tomato paste can (1 1/2 cans of water).
- g. Measure 1 tbsp of kosher salt.
- h. Measure 1 tsp of cumin powder.
- i. Measure 1 tsp of caraway powder.
- j. Measure 1/4 teaspoon of caraway seeds.
- k. Measure 1 teaspoon of coriander seeds.
- l. Peel 4 garlic cloves.
- m. Measure 1 tbsp of vinegar.
- n. Squeeze enough lemons to obtain 2 tablespoons of freshly squeezed lemon juice.
- o. Measure 1/4 cup of olive oil to finish the harissa.
Blending the Base:
- a. In a food processor, combine the tomato paste, red pepper flakes, dried red chilies, and water.
- b. Blend until the mixture is smooth and well combined.
- c. Add the kosher salt, cumin powder, caraway powder, caraway seeds, and coriander seeds.
- d. Blend again until the spices are fully incorporated into the mixture.
Adding Flavor and Aroma:
- a. Add the peeled garlic cloves, vinegar, and freshly squeezed lemon juice to the mixture.
- b. Blend once more until the garlic is thoroughly combined and the mixture has a balanced flavor.
Adjusting the Consistency:
- a. While blending, slowly pour in the extra-virgin olive oil to achieve a smooth and slightly thick consistency.
- b. Continue blending until the olive oil is fully incorporated, and the harissa has a uniform texture.
Tasting and Finalizing:
- a. Pause and taste the harissa to check for seasoning and spiciness. Adjust salt and lemon juice if necessary.
- b. If the harissa is too thick, you can add a bit more olive oil and blend briefly to reach the desired texture.
Notes
Soak dried chilies in warm water to soften before blending.
Wear gloves while handling hot chili peppers to avoid irritation.
Adjust spice level by adding more or fewer dried chilies.
Toast caraway and coriander seeds for enhanced flavor.
Gradually add olive oil while blending for a smooth texture.
Experiment with different vinegar types for a unique taste.
Nutrition
Calories: 16kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 604IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 0.4mg
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