HOMEMADE HARISSA OIL
Provided by PepperScale
Time 15m
Number Of Ingredients 8
Steps:
- Over low heat, warm the seeds until they are aromatic, approximately 5 minutes. Don't let them burn.
- Using a mortar and pestle, crush the seeds, along with the mint, sea salt, and dried chilies into a coarse powder.
- Transfer the powder to a sealable jar and add in the smashed garlic and olive oil. Allow, the spices to settle to the bottom, then seal the jar.
- Let the oil infuse with the spice flavors for 24 hours prior to use.
EASY HARISSA RECIPE
Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 12
Steps:
- Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
- Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
- Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
- Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Nutrition Facts : ServingSize 2 tbsp, Calories 13.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 1.3 g, SaturatedFat 0.2 g, Sodium 11 mg, Fiber 0.2 g, Sugar 0.2 g
HARISSA
Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
- Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
- Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
- Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
- Spoon harissa 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.
Nutrition Facts : Calories 61 calories, Carbohydrate 4.9 g, Fat 4.6 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 224.1 mg
HARISSA
Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
- Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.
HARISSA OIL
Use this oil liberally for marinating and roasting, and for brushing over cuts of meat for grilling and barbecuing - it'll keep in the fridge for up to one week
Provided by Good Food team
Categories Condiment
Time 10m
Yield Makes about 300ml/10fl oz
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.
HARISSA OIL
Make and share this Harissa Oil recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegan
Time 10m
Yield 300 ml
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
- Add the garlic and stir in the olive oil.
- Pour the mixture into a jar, allowing the spices to settle.
- Keeps in the fridge for 1 week.
Nutrition Facts : Calories 7.8, Fat 0.9, SaturatedFat 0.1, Sodium 3.9
HARISSA
John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!
Provided by John Torode
Categories Condiment, Dinner
Time 35m
Yield Makes 450g/1lb
Number Of Ingredients 6
Steps:
- Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Tip spice mix into a blender and grind to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste.
- Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months
Nutrition Facts : Calories 22 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium
HARISSA OIL
I am a spice wimp but my husband loves hot and spicy food. So, I am proving my love for him and putting this recipe in my collection to make for him..lol.
Provided by Sarah_Jayne
Categories Vegetable
Time 10m
Yield 10 fluid ounces
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
- Add the garlic and stir in the olive oil.
- Pour the mixture into a jar, allowing the spices to settle.
- Keeps in the fridge for 1 week.
Nutrition Facts : Calories 241.9, Fat 27.1, SaturatedFat 3.7, Sodium 117.5, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.1
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