Harissa is a versatile condiment that can add intense spiciness to dishes. This version of harissa is made using
dried chili peppers and can be used as a spice rub or mixed with water to create dressings and sauces. This basic
harissa can be enhanced with additional flavors such as garlic, citrus zest, saffron, and other spices or aromatics
to deepen its taste.Harissa is a very convenient condiment that can expand the range of your cooking. Since it is based on dried chili
peppers, it allows you to easily incorporate spicy flavors into your dishes. Adding it to dressings, sauces, stews,
and other recipes can give your meals a rich and deep flavor. Additionally, combining it with garlic and other
spices can create a more distinctive flavor profile. Harissa can truly be considered a versatile condiment that
broadens the scope of your culinary creations.
Can be substituted with commercially available Togarashi peppers, but note that the spiciness will be stronger
(as Togarashi is a particularly spicy variety of chili).
Can be substituted with white wine vinegar or rice vinegar. If using rice vinegar, you might want to use a bit
more as it has a milder aroma.
Can be substituted with your preferred salt, such as sea salt or rock salt.
Instructions
Before handling dried chili peppers, wear disposable rubber gloves. Use kitchen scissors to cut off the stems of
the chili peppers, remove the seeds, and slice them thinly.
Grind the dried chili peppers from step 1 in a spice grinder. Place chili powder, coriander, and caraway in a
dry frying pan and dry roast over medium heat until fragrant. You can finish this process here and use the
mixture as a dry seasoning blend.
To make harissa paste, add 1 cup (240ml) of water to the frying pan from step 2 and simmer for about 10 minutes
until the paste thickens, then remove from heat. Mix in olive oil, vinegar, and salt to complete the harissa
paste. It tastes better if left overnight. It can be stored in the refrigerator for up to one month.
