Recipes > Fresh Harissa
- Serves: 2 cups
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 36,304
- Success Rating: 100% (?)
Steps
Step 1: Roasting the Red Peppers
- 2 medium red bell peppers
Method
To prepare the peppers, roast them over an open flame. Once they are charred, place in small bowl and cover with plastic wrap for 10 minutes to sweat. Remove the skin, coarsely chop them and set aside.
Step 2: Preparing the Spices
- 1 1/2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp caraway seeds
Method
To prepare the spices, bring a fry pan to medium–high heat. Add the spices and cook for 2 minutes until lightly toasted and aromatic.
Using a mortar and pestle, coarsely grind the coriander, cumin seeds and caraway seeds.
Step 3: Finishing the Harissa
- 1 fresh red serrano chile, chopped
- 3 cloves garlic
- 1/2 lemon, juiced
- 1/2 tbsp lemon zest
- 1 tbsp liquid sweetener of choice
- 3 tbsp fresh parsley, chopped
- pinch of sea salt
Method
To finish the harissa, add the garlic and chile to the mortar and grind until mixture becomes a paste. Add the roasted red bell pepper, lemon juice, lemon zest, sweetener, parsley and sea salt and continue to grind until the finished mixture resembles a coarse paste.
Place in small container and store in refrigerator.
*Note: To finish, add olive oil, if desired.
14 Comments
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How long will harissa keep in the refrigerator? Would freezing it change the texture very much? -
Rouxbe Staff
Susan, this sauce typically lasts at least 4-5 days, sometimes longer depending on your preference as texture, color, and flavor shifts over time. I haven't done a freezer test on this item, but looking at the recipe, I'd say that it is relatively stable, but expect some change. -
Wowzee. Looks yummy! -
Looks delicious !! -
Just finished making the harissa. I pretty much used the grinder for the most part but at the end my hand got tired so I used a small food processor and pulsed it the rest of the way to finish. It was less coarse but did look like a thick paste. Would that change the taste? IT was really good though -
I made it and it was a good recipe..tastes really good -
Thanks, Sebnem! We always love getting positive feedback. I love this one, too! Lauren -
How else can you char the pepper if I don't have an open flame? I just have a flat electric stove top and oven. I do have a small charcoal grill that former owners left, but I have never used a charcoal grill before. -
Hi Carrie. Great question. You can roast them! Preheat the oven to 425. Pop them in the oven on a baking sheet- keep them whole and do not use oil. Cook until they start to blacken, turning at least once throughout . Next, follow the steps to steam. Here is an interesting little tutorial I found. https://simple-veganista.com/how-to-roast-peppers/ Lauren
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Made the harissa... much better than the one we used to buy! And the flavor it gives to my hummus... just delicious -
how much olive oil should i add as a suggestion.thank you.
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Rouxbe Staff
Jack--Hello. If you review the recipe, you will see that this is an oil-free recipe, the olive oil is optional. I would suggest, "to taste," and to your liking. I would use a teaspoon, but as I mentioned, it is not necessary. Thanks, Jack. Cheers, Char -
I cannot have citrus, so may I substitute apple cider vinegar for the lemon juice?
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Rouxbe Staff
Hi Carol, Sure, give it a try and see how you like it. ~Eric
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