Harissa Goes With Everything – a delicious recipe with red california chili peppers, red hot chili peppers, garlic, salt, ground coriander, ground caraway seeds. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the peppers stems and remove the seeds (it's ok to leave some), discard. Put the dried peppers in a big metal bowl and pour the boiled water on the peppers until they are covered (you can place a plate to prevent them from floating). Soak for 15 minutes and drain. Put the peppers in a salad spinner and dry them as much as possible.
2
Put the peppers in the food processor with the garlic, lemon juice, olive oil, spices, salt & pepper and process until you get a a little chunky paste (don't over process it).
3
Put the harissa in a jar or in a container, drizzle some olive oil on top, to keep it fresh, and keep in the refrigerator up to one month. I usually make more then one jar, so I put the rest in plastic containers and store them in the freezer.
100
kcal
Calories
19
g
Carbs
3
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 - 12 dried red california chili peppers, 2 - 4 small red hot chili peppers, 3 cloves garlic, minced, 1/2 teaspoon salt, and more.
Yes, Harissa Goes With Everything falls under the Soups & Stews 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.
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