Name: Homemade Harissa
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 4 ounces dried chili peppers (New Mexico, chipotle, ancho, mulato, pasilla or negro chili peppers, or a combination); 4 cups chopped tomatoes; 2 cups chopped onions; 3/4 cup brown sugar; 1 cup apple cider vinegar; 1/2 cup chopped red bell pepper; 2 1/2 teaspoons cumin; 1 1/4 teaspoons coriander; 1 teaspoon caraway; 15 cloves garlic (peeled and smashed); 1 tablespoon salt

Harissa is a hot chili paste, commonly found in North Africa and the Middle East, that blends smoky dried peppers, tomatoes, herbs, spices, and garlic. It is a versatile condiment that can be used in any number of dishes.

Stir it into yogurt or hummus for a spicy dip, or brush barbecued meats, chicken, fish, or lamb with a bit of this spicy paste before or after cooking. Think of it as spicy ketchup, it’s great on just about every dish you make, either straight from the can, or mixed into other sauces for a smoky, spicy flavor.

Homemade Harissa Recipe

Chef Jackie

reviews

A ramekin of harissa ready to use, sitting next to a raw beef steak, green beans, and three small jars of canned harissa.

Harissa is a hot chile paste that blends together smokey, dried peppers, tomatoes, herbs, spices, and garlic. It is a very versatile condiment great for BBQ!

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Preparation 20

Cook 45

Ready in 1 5

Servings Servings

CourseCondiment

InfluenceGlobal

DifficultyExperienced

MethodPreserving

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Ingredients

4 ounces dried chili peppers New Mexico, chipotle, ancho, mulato, pasilla or negro chili peppers, or a combination
4 cups chopped tomatoes
2 cups chopped onions
3/4 cup brown sugar
1 cup apple cider vinegar
1/2 cup chopped red bell pepper
2 1/2 teaspoons cumin
1 1/4 teaspoons coriander
1 teaspoon caraway
15 cloves garlic peeled and smashed
1 tablespoon salt

Equipment

Water bath canner
7 8-ounce canning jars

Directions

Place dried chili peppers in a bowl with hot water. Cover and soak until soft, about 20 minutes. Drain and reserve the water. Remove seeds and stems of peppers then set flesh aside.
Combine tomatoes, onions, sugar, vinegar, red peppers, cumin, coriander, and caraway in a large, non-reactive saucepan. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, for about 20 minutes.
Prepare canning jars, lids, and rings: wash everything in hot, soapy water. Place jars and rings in the canning pot and cover with water. Bring to a boil and boil for 10 minutes to sanitize. Leave in the hot water until ready to use.
Combine chilies, garlic, salt, and 3 tablespoons chili soaking liquid in a food processor or blender; process until smooth. Add chili paste to tomato mixture and simmer for 5 minutes. Using an immersion or standing blender, carefully puree the mixture until smooth.
Ladle hot harissa into hot jars, leaving 1/2-inch headspace. Remove air bubbles and readjust headspace if necessary. Wipe the rim of the jar, center the lid, and screw the band down until resistance is met, then increase to finger tight.

Nutritional Information

Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 78mgPotassium: 48mgFiber: 1gSugar: 2gVitamin A: 305IUVitamin C: 2mgCalcium: 7mgIron: 1mg