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Recipes in Season (0)


Harissa is the prevailing condiment of most of N. African cooking, it originated in Tunisia. Harissa is a hot chile paste,and has additional uses; meat rubs,and in stews, couscous, pastas or soups. It will store refrigerated for about a month. Depending on the heat level desired, either use hot chiles such as cayenne, de arbol, kung pao, serrano, or Tunisian baklouti, or milder varieties such as red NuMex chiles or Spanish piquillos.

Source: Middle Eastern Food (Entered by Jeff Stratton)
Serves: Depends on usage

10-12 hot red chiles
3 cloves minced garlic
1/2 tsp. salt
2 TBS olive oil
1 tsp ground coriander
1 tsp ground caraway seed
1/2 tsp cumin

Step by Step Instructions
  1. If using dried chiles, soak in hot water 30 mins., or use fresh chiles and remove stems and seeds ( per your taste needs).
  2. Combine chiles, garlic, salt, and olive oil in processor and blend.
  3. Add remaining spices and blend to a smooth paste.
  4. Store in airtight container, drizzle a small amount of olive oil on top to keep fresh.


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