MOROCCAN HARISSA CHILI PASTE RECIPE WITH FRESH PEPPERS
Harissa paste is a North African chili paste with different spices from family to another. Originally Tunisian, you will find it used and sold across the Maghreb countries.This version of harissa is made using fresh cayenne peppers for heat but also fresh sweet pepper (pointy ones) for body and sweetness.The recipe is fairly versatile. Each family adjusts the heat to their liking according to intended use. In Morocco, we like to add preserved lemons to the mix.
Provided by Nada Kiffa | Taste of Maroc
Categories Spices and Condiments
Time 55m
Number Of Ingredients 7
Steps:
- Wash both kinds of peppers. Discard all the seeds and white membrane inside the sweet red pepper and most of the seeds in the hot chili.
- Coarsely chop the sweet red peppers. Use gloves while chopping the hot chili peppers.
- Place all ingredients, except the oil, in a deep heavy-bottomed pot and add about 1 cup of water. Cover and let simmer for 15- 20 minutes.
- Blend all ingredients to a paste and transfer to a saucepan or frying pan. Place over medium heat and add the oil.
- Keep stirring until all the water has evaporated and the sauce looks like a thick paste. Set aside to cool completely.
- Place the harissa sauce/paste in sterilized jars and keep in the fridge for up to a few weeks.
- You could also freeze all or some of the harissa. Pour it into a Ziploc and flatten it so portions can be broken off. Or use ice cube silicone trays; when frozen, transfer the cubes to a plastic bag.
Nutrition Facts : ServingSize 1 oz. (2 tbsp), Calories 42 kcal, Carbohydrate 2 g, Fat 3 g, Sodium 220 mg, Sugar 1 g
HOMEMADE 3-CHILE HARISSA
This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.
Provided by Alon Shaya
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15-20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
- Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
- Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
- Harissa can be made 1 month ahead. Cover and chill.
THREE-CHILE HARISSA
Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.
Provided by Jeremy Fox
Yield Makes about 1 3/4 cups
Number Of Ingredients 12
Steps:
- Place guajillo and chipotle chiles in a large heatproof bowl and pour in boiling water to cover. Let chiles soak until softened, 40-45 minutes; drain.
- Grind nigella seeds and coriander seeds in a spice mill or with a mortar and pestle. Transfer to a food processor and add garlic, cumin, salt, and Aleppo pepper and pulse until garlic is very finely chopped. Add chiles and pulse until they are chopped. Add oil and vinegar and pulse just until incorporated (mixture should have the texture of a coarse paste).
- Harissa can be made 1 week ahead. Cover and chill.
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 AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
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- Roast Chicken With Harissa and Schmaltz. While you can find harissa in prepared tubes, you can make the spicy paste yourself, using dried peppers, olive oil, and cumin.
- Pan-Roasted Chicken with Harissa Chickpeas. If you do end up going with a store-bought version of harissa, be sure to taste before adding. There's a huge difference in spice levels in different brands of jars and tubes.
- Chicken Cacciatore with Harissa, Bacon, and Rosemary. Chicken cacciatore, that slow-cooked Italian classic of chicken thighs and tomato sauce, could use some shaking up.
- Harissa-and-Maple-Roasted Carrots. Next time you make a rich main like lamb, this spicy side of harissa-glazed carrots belongs on the table. The heat breaks through the fatty cut of lamb, and the spicy character of harissa works with the gamier flavors.
- Panfried Sea Bass with Harissa & Rose. Take a meaty fish like sea bass to eleven with a harissa and rose sauce. In this recipe, use harissa as a marinade and to finish the dish as it simmers.
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