11/13/2009

How to Make Harissa

I remember my first kiss, experienced at an embarrassingly young age. I remember my graduation day and how my mother’s eyes sparkled with tears of joy. I remember many of the intense moments in my life. And I remember my first spicy food; it must have been an intense moment as well.

Harissa, the chili pepper paste trendy nowadays among chefs on Food Network and everywhere, was how I had my baptism of the heat. Compared to the feisty Thai green curry I had a few weeks ago (which the waiter described as mild–LOL), harissa is lukewarm at best. Moroccan spicy is more flavorful spicy than hot spicy; and harissa is just that: a very flavorful condiment with a bit of a kick. I have always considered harissa spicy; but spicy can be very relative, as I discovered when I first moved to the US and swallowed a spoonful of wasabi that I mistook for avocado puree at a Japanese restaurant. I nearly lost my breath from that. Spicy took a whole new meaning for me that day and I never ceased to discover how relative spicy can be.

I use harissa to spike my tagines, marinades or as a spread on sandwiches, alone or mixed with mayo. I usually buy it at the local Middle Eastern market; but when they don’t have it, I prefer to make it at home rather than drive to the market on the other end of town or wait a couple of days for it to be shipped from Amazon. It is worth the drive and deserving of the wait, but I can’t wait for the day when it is carried by mainstream grocery stores alongside ketchup and mustard. I know that day will come. Until then, I shall continue making mine.

Harissa Recipe

12 fresh red chili peppers, stems and seeds removed (or 24 dried ones, presoaked in hot water for 1 hour and drained)
5 garlic cloves
1/2 cup olive oil
Salt, to taste
1/2 teaspoon ground cumin
1 teaspoon ground coriander

Blend the chili peppers, garlic, and olive oil in a food processor until smooth.

Season the harissa paste with salt, cumin, and coriander. Transfer to a jar and top with a layer of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.

Posted in 15-Minute Recipes, Condiments, Gluten-Free Dinners, How-To, Moroccan Recipes
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5 Responses to “How to Make Harissa”

  1. 1

    Cocina Savant — 11/16/2009 @ 1:34 am

    Harissa is such an incredible component in such a variety of dishes. Thanks for the recipe.

    Daniel

  2. 2

    Nisrine Merzouki — 11/18/2009 @ 1:19 am

    Daniel, it's great to see you around here. Yes, harissa is incredible and SO addictive.

  3. 3

    Dinners & Dreams » Shrimp Tagine with Mushrooms — 11/07/2011 @ 6:24 pm

    [...] teaspoon paprikaSea salt and freshly ground pepper4 small dried red chili peppers or harissa (make or buy)1/8 cup waterJuice of 1 [...]

  4. 4

    karan — 09/07/2012 @ 2:51 pm

    Do you have a preference for the type of chilies? I loved Harissa so much when I was in Fes, I put it on everything, and a lot of it. So much so, that my Moroccan friends were sure it was the Harissa that made me sick when I got food poisoning from some hole in the wall shop. I knew it wasn’t, something so perfect would never be the cause. :)

  5. 5

    nive — 01/23/2013 @ 10:46 pm

    Must make it.

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