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Harissa

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  • Prep 35 min
  • Total 1 hr 45 min
  • Servings 84
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With flavors of garlic, cumin, coriander, caraway and dried chiles, this take on a classic Tunisian condiment will add zest to grilled meats, soups, stews, sauces, dips and more. Drizzle it over a tray of roasted vegetables, spoon it onto roasted chicken, smear it on a sandwich—whatever you do, make it! As long as you’ve got harissa, dinner will never be boring. And because a little of this spicy paste goes a long way, and what’s leftover will keep in the freezer for up to three months, you can always have harissa on hand.
By Betty Crocker Kitchens
Updated May 13, 2019

Ingredients

  • 1 large red bell pepper
  • 1/2 teaspoon olive oil
  • 2 oz dried ancho or pasilla chiles*
  • 2 oz dried guajillo or New Mexican chiles
  • 1 1/4 teaspoons coriander seed
  • 1 1/4 teaspoons cumin seed
  • 1/2 teaspoon caraway seed
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled
  • 1 1/2 teaspoons salt
  • 1 teaspoon mint flakes

Steps

  • 1
    Heat oven to 400°F. Line pie plate with foil. Place bell pepper in plate; brush with 1/2 teaspoon oil. Roast 30 to 40 minutes, turning every 10 minutes, until pepper is charred and golden brown in spots and slightly collapsed.
  • 2
    Remove from oven. Wrap pepper in foil; let stand 15 minutes to steam and allow skin to loosen. Unwrap; remove stem. Cut pepper open; place, skin side down, on cutting board. Scrape off seeds with spoon. Turn pepper over; peel off skin, scraping off with edge of knife if necessary. Place roasted pepper in food processor.
  • 3
    Meanwhile, place dried chiles in large bowl. Cover with boiling water. Place plate or bowl over chiles, weighted if necessary to keep chiles submerged. Let stand 30 minutes to soften completely. Drain. Remove stems. Cut peppers open; place, skin side down, on cutting board. Scrape off seeds with spoon. Add chiles to food processor.
  • 4
    Heat 8-inch skillet over medium-high heat. Add coriander, cumin and caraway seed; toast 2 to 3 minutes, stirring constantly, until coriander seed turns golden brown and mixture becomes fragrant.** Place toasted spices in spice grinder. Grind until mixture looks like finely ground pepper. Add to food processor; add 2 tablespoons oil, the garlic, salt and mint. Cover and process until smooth, scraping side of bowl if necessary. Store covered in refrigerator up to 1 week or store in the freezer up to 3 months.

Nutrition

Nutrition Facts are not available for this recipe
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