Harissa Recipe – Eats Now

Name: Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 5 medium dried chile peppers, stems removed*; 1/4 cup red wine vinegar; 3 tablespoons lemon juice; 1/2 teaspoon grated lemon zest; 6 cloves garlic, finely chopped; 1/4 cup extra virgin olive oil; 1 teaspoon coriander seeds; 1/2 teaspoon fennel seeds; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground allspice; 1/8 teaspoon freshly grated nutmeg; 1/2 teaspoon kosher salt, plus more to taste; 1/3 cup tomato paste

Servings: persons

5 medium dried chile peppers, stems removed*
1/4 cup red wine vinegar
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
6 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt, plus more to taste
1/3 cup tomato paste

1
Soak chile peppers in vinegar for 30 - 45 minutes (until soft). Add chiles, vinegar, lemon juice, lemon zest, garlic and olive into a food processor and process until smooth.
2
In a small frying pan, lightly toast coriander and fennel seeds (no need to add oil). Grind up spices with a mortar and pestle or spice grinder. Add ground coriander and fennel seeds to the food processor with pepper, allspice, nutmeg, salt and tomato paste. Process until smooth (drizzle in extra olive oil if the mixture seems too thick). Season to taste with additional kosher salt.
3
* I used a mixture of 1 ancho chile, 1 mulato chile and 3 guajillo chiles, and my Harissa turned out complex and flavorful (not spicy)! Feel free to experiment with different types of dried chile peppers. Dried chipotle peppers will give your Harissa a smokier flavor. Chile de arbol will bump up the heat factor.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 medium dried chile peppers, stems removed*, 1/4 cup red wine vinegar, 3 tablespoons lemon juice, 1/2 teaspoon grated lemon zest, and more.

Yes, Harissa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harissa

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