20 Best Ways To Use Harissa Paste Food

HOW TO MAKE HARISSA PASTE - 2 WAYS!

Steps:

• Cut stems off the chilies and shake out the seeds. Break apart if you like. Toast the dried chiles in a dry cast-iron skillet over medium-high heat for 1-2 minutes (turn the fan on!) so they release their flavorful oils. Place them in a medium pot of boiling water, simmer 15 minutes, turn heat off, cover, let sit 30 minutes.
• Toast spices and grind them.When the chilies are soft and rehydrated, drain. Place all the ingredients in a food processor - chilies, spices, salt, olive oil, lemon juice, and pulse until desired consistency. If you like a "looser" style add more oil.
• To store, place in sealable jar and drizzle olive oil over top after each use, to preserve. It will last 1-2 months in the fridge. As long as it's covered with a layer of oil , it should keep well.

HARISSA PASTE

Steps:

• Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.

HARISSA PASTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
• Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.
• Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.
• Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
• Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.
• Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.