Easy Harissa
A vibrant and flavorful North African sauce perfect for enhancing your dishes with warm, smoky, and spicy notes.
Ingredients
Main Ingredients
- 2 pieces red bell peppers Charred to bring out their natural sweetness.
- 5 cloves peeled garlic Aromatic and pungent.
- 2 tablespoons tomato paste Thick and rich.
- 1 tablespoon smoked paprika Provides delightful smokiness.
- 2 pieces fresh red chillies Serenade peppers recommended.
- 1 piece fresh red bird’s eye chilli Delivers a punch of spice.
- 5-6 tablespoons olive oil Helps to blend flavors.
- to taste Salt & black pepper Essential for seasoning.
- 2 tablespoons lemon juice Brightens overall flavor.
- 1 teaspoon cumin seeds Adds layer of complexity.
- 1 teaspoon fennel seeds Enhances taste profile.
- 2 teaspoons coriander seeds Helps balance the heat.
- 2 teaspoons dried chilli flakes For an additional kick.
Instructions
Preparation
- Toast the spices: In a small frying pan over medium heat, combine the cumin seeds, fennel seeds, and coriander seeds. Allow the spices to toast for a few minutes, shaking the pan regularly to prevent burning.
- Remove from heat and grind the toasted spices with a pestle and mortar until fine.
- Char the peppers: Char the red bell peppers over an open flame or under a hot broiler until blackened, then steam in a covered bowl for 20 minutes.
- Peel off the charred skin and remove the seeds from the peppers.
- Blend it all together: In a food processor, combine the peeled peppers, red chillies, garlic, tomato paste, toasted spices, lemon juice, olive oil, salt, and pepper. Blend until smooth.
- Transfer Easy Harissa to a sealable jar or container.
Notes
Experiment with different types of chillies based on your spice tolerance. Store in the refrigerator for up to two weeks or freeze for longer storage. For a unique version, consider adding roasted eggplant or fresh herbs.