You can buy this fiery Tunisian condiment easily nowadays, but I do recommend you try this homemade harissa recipe. And you also get to choose just how hot it is! I personally use birds eye peppers, but you can choose any you prefer. This is a dry mix which you can use as a seasoning, or combine it with oil to make a paste. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes 8-9 tablespoons)
½ cup birds eye peppers (or other hot chili pepper)
2 tbsp smoked paprika
2 tbsp coriander seeds
1 tbsp garlic powder
1 tbsp cumin seeds
2 tsp dill seeds
2 tsp caraway seeds
2-3 tsp salt (see note 2)
3 inch piece of cinnamon
5-6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store this harissa recipe in an airtight jar out of direct sunlight and use within 3 months. (See down page on how to make harissa paste)
Note: You could dry toast the whole peppers, coriander and cumin seeds for a few minutes before cooling and grinding. This will add fab smoky flavours and aromas to your blend. Click here to read more about this. (Link opens in new window)
Note 2: You could use any salt for this recipe, however, I do recommend using a good quality variety: sea/rock/kosher/flakes etc as these are a bit less processed and I think add better flavours to your seasonings. If however, you only have regular table salt available, it's fine to use that (as I sometimes do), you'll still get a fab tasting powder.
Ingredient Note: As well as the whole dried peppers, I also use a few other whole ingredients which I then grind. If you don't have whole it's fine to use pre-ground powders if you reduce the quantities in the recipe by half. So, for 2 tablespoons of coriander seeds you use 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
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Now you've made the harissa recipe making the paste is super easy!
Store in your refrigerator and use within a month or so.
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