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–+ servings

Harissa

The quintessential mediterranean condiment. Chili paste with garlic, citrus, garlic and spices. Perfect to add a RogueChef twist to a sauce or dish
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Prep Time 45 minutes
Aging 1 day
Total Time 1 day 45 minutes
Servings: 8 servings
Course: Ingredient, Sauce
Cuisine: Arabic, Mediterranean
Calories: 79
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ea Dried Mild Chilies New Mexico, Hatch, or Ancho
  • 10 ea Dried Hot Chilies Guajilo, Ancho, Chipotle,  or Arbol
  • 6 cloves Garlic Peeled, Minced
  • 1 tbsp Tomato Paste
  • 1 tbsp Cumin Seed Toasted, Ground
  • 2 tsp Coriander Seed Toasted, Ground
  • 1 tsp Caraway seed
  • 1/4 Cup Olive Oil Good Stuff
  • 2 tbsp Lemon Juice Use the zest as well
  • 1 tbsp apple cider vinegar
  • 2 tsp Smoked Paprika
  • 1 tsp Salt

Equipment

  • Food Processor

Method
 

  1. Remove stems and seeds from dried chilies. (Keep the seeds for extra heat)
  2. Place chilies into a medium bowl and cover with very hot water, cover to rehydrate and steam, ~20 minutes
  3. Add spices, garlic, and salt to food process, pulse to mix
  4. Add lemon juice and zest, vinegar, pulse to mix
  5. Drain the rehydrated peppers, add to food processor, process to a paste, scraping sides as needed
  6. Stream in the olive oil to create the texture desired
  7. Taste, season, and balance flavor.
  8. Scoop into a non reactive container and age in fridge for a day

Nutrition

Calories: 79kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 311mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 849IUVitamin C: 3mgCalcium: 16mgIron: 1mg

Notes

The pepper blend here is adjusted to my palate.  One may want to start with more mild peppers, and less hot peppers.
This can be used as a straight up condiment on shawarma, or falafel, or straight up as a rub for chicken or lamb. It can be included in a marinade for chicken or lamb, or as part of an overall sauce.  (Think yogurt, and caramelized onions)
One can thin with additional olive oil and use as a drizzle / tarka for hummus, beans or greens.
I have an idea to marinate blocks of tofu in a harissa / sesame / soy mix ...
The flavors will  improve whilst in the fridge, but will be quite flavorful after a day of aging.
When tasting / seasoning / balancing the flavor:
  • Add cayenne pepper for heat.
  • Mellow with sugar if needed.
  • Add vinegar / lemon for tartness.
  • Add tomato paste / paprika for depth.

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