Harissa Recipe – Eats Now

Name: Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz dried chipotle peppers; 2 oz dried ancho peppers; 2 oz dried chile de arbol peppers; 1 tsp toasted caraway seeds; 1 tsp toasted coriander seeds; 1/2 tsp toasted cumin seeds; 1/2 c extra virgin olive oil; 10 garlic cloves; salt; granulated sugar; lemon juice

Servings: persons

4 oz dried chipotle peppers
2 oz dried ancho peppers
2 oz dried chile de arbol peppers
1 tsp toasted caraway seeds
1 tsp toasted coriander seeds
1/2 tsp toasted cumin seeds
1/2 c extra virgin olive oil
10 garlic cloves
salt
granulated sugar
lemon juice

1
Preheat oven to 350.
2
Bring a pot of water to boil.
3
Briefly toast the chiles in the oven.
4
Remove the seeds and stems and discard.
5
Pour the boiling water over the chiles, cover, and let sit for 20 minutes.
6
Finely grind the toasted caraway, coriander, and cumin seeds.
7
Puree the chiles, spices, olive oil, and garlic, sing just enough soaking liquid so that the resulting puree is smooth.
8
Season with salt, sugar, and lemon juice.
9
Can be stored in the refrigerator.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 4 oz dried chipotle peppers, 2 oz dried ancho peppers, 2 oz dried chile de arbol peppers, 1 tsp toasted caraway seeds, 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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