Fresh Chili Harissa
Harissa is a punchy North African chili paste. This version is made with an assortment of fresh chilies that are charred and blended together for smoke and spice. It's simply seasoned with the traditional additions of caraway and coriander, but feel free to jazz it up with anything from diced preserved lemon to pungent raw shallots.
Equipment
- sheet tray For broiling the peppers
- Food Processor or Blender: For blending the harissa
- gloves To handle spicy chilies safely
- Sauté Pan: For toasting spices
Ingredients
- 2 red bell peppers 540g, see Notes
- 1 poblano pepper 100g
- 4 Fresno peppers 160g
- 2 Serrano peppers 30g
- 1 tbsp neutral oil 10g, e.g. canola, corn or grape seed
- 1 tsp ground coriander 4g
- ¾ tsp ground caraway 3g
- 2 tsps Diamond crystal kosher salt use about half as much by volume or the same by weight, 12g
- 3 tbsps freshly squeezed lemon juice from about 1 lemon, 45g
- 3 tbsps extra virgin olive oil 2.5g
Instructions
- Preheat the broiler. Line a rimmed baking sheet with a foil and set the bell, poblano, Fresno, and Serrano peppers on it. Rub the peppers with oil. Place under the broiler and cook the peppers, rotating as needed, until evenly charred all over, about 10 minutes. Transfer the charred peppers to a large bowl and cover with a plastic wrap to steam.
- Meanwhile, in a dry sauté pan, toast the coriander and caraway over medium heat until fragrant. Set aside.
- Once the peppers are cool enough to handle, remove their skin, seeds, and steams with gloved hands. Put the cleaned peppers into a food processor and blend until smooth.
- Transfer the pepper paste to a bowl. Finish the harissa by maxing in the toasted coriander and caraway, salt, lemon, and olive oil. The harissa is best the next day and keeps in the refrigerator for a week.
Notes
Mix and match any fresh chilies you have on hand. For a spicier harissa, use smaller varieties; stick with larger sweet chilies if you prefer a milder condiment.
Flavor Adjustments:
- For extra smokiness, add ½ tsp smoked paprika.
- For more heat, increase the number of Serrano or Fresno chilies.
- For a citrusy twist, add finely diced preserved lemon.
Storage & Shelf Life:
- Refrigerate in an airtight jar for up to 1 week.
- Freeze in small portions for longer storage (up to 3 months).
Serving Suggestions:
- Spread on sandwiches or wraps for a spicy kick.
- Stir into soups and stews to add depth.
- Mix with yogurt for a flavorful dip.
- Use as a marinade for chicken, fish, or roasted vegetables.
Nutrition
Calories: 242kcalCarbohydrates: 13gProtein: 2gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 9mgPotassium: 456mgFiber: 5gSugar: 8gVitamin A: 4304IUVitamin C: 236mgCalcium: 26mgIron: 1mg
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