Harissa
Tunisia's signature fiery red chili paste, deepened with toasted spices, garlic, and good olive oil.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Soak the dried chilies in just-boiled water for 20 minutes until fully softened, then drain and squeeze out excess liquid.
- 2
Toast the caraway and coriander seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then grind to a fine powder.
- 3
Combine the softened chilies, garlic, ground spices, cumin, and salt in a food processor and pulse into a coarse paste.
- 4
With the motor running, stream in the olive oil until the harissa turns glossy and spreadable, scraping down the sides as needed.
- 5
Transfer to a clean jar, smooth the top, and cover with a thin film of olive oil; refrigerate up to 3 weeks.
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