Harissa (Tunisian Chilli Paste)

Name: Harissa (Tunisian Chilli Paste)
Prep time: 15 min
Total time: 8 h 15 min

August 13, 2018

Prep 15 min Total 8 hr 15 min

Harissa (Tunisian Chilli Paste) - kvalifood.com

A Tunisian chilli paste made from rehydrated dried peppers, garlic, and caraway. Caraway is the signature spice that distinguishes harissa from other chilli pastes. The paste is stored under a layer of olive oil and keeps for months. UNESCO-recognized as Tunisian intangible cultural heritage.

Stir it into couscous, soups, and stews, use it as a marinade for grilled meats and fish, or serve it as a table condiment alongside eggs, bread, and roasted vegetables.

Makes ca. 350 ml

Ingredients

250 g dried red chillies (guajillo, New Mexico, or ancho)
25 g garlic cloves (~5 large cloves), peeled
1 tsp caraway seeds
1 tsp coriander seeds
15 g salt (ca. 1 tbsp)
50 ml extra virgin olive oil, plus more for storage

Directions

Wearing gloves, cut open the dried chillies with kitchen shears. Remove and discard stems and seeds.

Place the chillies in a bowl and cover with boiling water. Soak for 30-45 minutes until soft and pliable. Drain thoroughly, pressing out excess water.

Toast the caraway and coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Grind to a powder.

Combine the drained chillies, garlic, ground spices, and salt in a food processor. Pulse to break up, then process while drizzling in the olive oil until you reach a thick, slightly coarse paste. Add 1-2 tbsp soaking water if needed to help it come together, but keep it thick.

Transfer to a clean jar. Press down to remove air pockets and pour a thin layer of olive oil over the surface. Seal and refrigerate.

Let the flavours develop for at least 24 hours before using. Keeps 2-3 months refrigerated. Top up the oil layer each time you use some.

Notes

Guajillo chillies give moderate heat and fruity depth. Ancho adds smokiness. A 2:1 mix of guajillo to ancho works well.
Tomato paste (2 tbsp) can be added for a rounder flavour. Common in Tunisian home kitchens but not in the most traditional preparations.
Cumin (1/2 tsp ground) is a common optional addition.
For a more traditional texture, use a mortar and pestle or meat grinder instead of a food processor.