If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have been making this interpretation of harissa for years, and it's positively addicting. Not only is it fiery from chiles, it's sweet and smoky from roasted red peppers, and aromatic with toasted, freshly ground spices. It's extremely versatile and can be served as a condiment, garnish, marinade and dip. It's delicious with grilled meats, chicken and fish, mixed into rice and couscous, or served straight up with veggies for dipping or bread for mopping. - TasteFood —TasteFood
Food52 Review: I’ve bought little jars of harissa for years and while I’ve found ones I really like, now that I’ve made this recipe I don’t think I’ll ever buy harissa again. This is just delicious; the combination of the cumin, coriander and caraway seeds is perfect. I used a little chopper instead of mortar/pestle to grind up the spices once I had toasted them, and the flavors they contributed were great! And no big surprise, it gets better with time. I added mint to it at the end and used it as a marinade for some lamb and it was to die for! - ChezSuzanne —The Editors
Makes 1 1/2 cups
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon caraway seeds
- 3 garlic cloves
- 2-3 red jalapeno or serrano chiles, stemmed, chopped with seeds (the more you add, the hotter the harissa)
- 2 large or 3 medium red bell peppers, roasted, peeled and seeded, coarsely chopped
- Extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt, or to taste
- 1-2 tablespoons chopped cilantro or mint leaves (optional)
- Toast cumin, coriander and caraway seeds in a dry skillet over medium heat until aromatic, 1 minute. Transfer to a mortar with pestle. Grind seeds to a fine powder.
- Combine ground seeds, garlic, chiles, red peppers and 1 tablespoon olive oil in bowl of food processor. Process, adding additional olive oil if necessary, for a thick sauce-like consistency. Add ground pepper and salt.
- Let harissa sit at least one hour and up to 24 hours before serving. (Refrigerate until use.) Before serving stir in chopped cilantro and/or mint, if using.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Red Pepper Recipe
- This recipe was entered in the contest for Your Best Condiment
Tequila's Not a One-Hit Wonder
Master the margarita—then go crazy
Why you should be drinking tequila.
Our latest #f52contest.
It's time to travel.
This week's #happylist.
Off to market.