Harissa – This Dish Is on Fire!

Let’s get to work

(but not really work since the food processor does it all…)

In a food processor put garlic, all pepper flakes and start processing while slowly adding the water.

After about a cup of water add salt and check the consistency of the paste. Continue adding water to achieve the desired consistency.

Time to carefully fold in the canola oil in pulses; still using the food processor, use small short pulses (and just a few) to fold in the canola oil.

Want to be extra careful?

Move the paste into a bowl and SLOWLY fold in the oil by hand using a spatula. Once all oil is absorbed your Harissa is ready!

Also it goes out without saying: you are welcome to control your own heat level by changing the ratio of the dry hot chili pepper and the dry sweet peppers… you know yourself, but experimenting with it a little is probably the best way to know your favorite heat level.

For that you will need a sealed glass jar.

Just place your glass jar in the sink and pour in hot boiling water all the way to the top (let the water overflow). Wait 5 minutes and pour out the water. Careful, the jar is still hot!

Let your jar dry upside down on a clean kitchen/paper towel.

When the clean jar is completely dry, transfer the Harissa in and use canola oil just enough to coat the top of the paste preventing the Harissa from drying.

Make Harissa part of your everyday eats…

It is awesome to spice up sauce recipes, fish, pasta, rice, couscous, Shakshuka, frittata, salad dressing. You can add to mixtures such as meatballs, kabobs, meatloaf. You may top your roasted potatoes or chicken or make it a part of your chili recipe. Trust me and spread it on your sandwiches or add to your tuna salad. Also of course you can just serve it in a small dish with olive oil on top as a condiment.

Storing your Harissa:

Harissa can last in your refrigerator for months and months; and if you make a large amount – it will last in your freezer even longer

Transfer to a sealed container (preferably glass jar) to store in the refrigerator or a freeze proof container to store in the freezer. I always divide the amount of Harissa to two and store in both.

* To use your frozen Harissa you will have to defrost it by leaving it out at room temperature.

Put Sweet and Hot Pepper Flakes and Garlic in a food processor.

Start processing while adding Water and Salt to achieve the desired consistency.

Pulse Canola Oil in carefully or transfer to a bowl and fold in Oil until completely absorbed.

Clean and dry your storing container (preferably glass jar).

Transfer Harissa with a little Canola Oil on top to the cleaned, sealed container to store in the refrigerator or a freeze proof container to store in the freezer.