Harissa

~This Moroccan chilli paste is sure to bring some spice into your life!~

Prep time: 10 minutes
Cook time: 45 minutes – 1 hour (grilling the capsicums)

Ingredients

6 small cold grilled red capsicums (bell peppers) that have been peeled and deseeded
8 small fresh or frozen red chillies with some of the seeds removed (see cook’s note)
2-3 large garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1/4 cup olive oil (or oil of your choice)

Directions

In a small saucepan on low heat, add your spices and salt, and dry roast them for a few minutes. Using a spatula, stir them every so often. Make sure you don’t walk away from the stove or it will burn! It should only take a few minutes until it becomes fragrant and you can see the smoke from the heat. Turn the stove off and move it aside to let cool until needed.

In a blender or food processor add all of your ingredients and blend until smooth and creamy. You can add the ingredients gradually as you blend (like I have in my video) or you can add everything at once. It really makes no difference, if you have a powerful blender then all at once is good. I did mine gradually (in my video) as I’m so used to doing it in my food processer. But it would have worked just as well if I added everything at once into my Ninja and blended.

Store your spicy chilli goodness in a glass jar (preferably, as it keeps it fresher) and top it with some olive oil or oil of choice. This will help keep your Harissa fresh for longer.

Cook’s note: I usually have quite a lot of small fresh chillies in a zip lock bag in my freezer ready to go. They thaw out pretty quickly and I just remove the stems and most of the seeds. You can also remove all of the seeds or leave the chilli’s whole, depending on how hot you want the chilli paste to be, it’s really up to you. And you can always add even more chilli’s if that is your preference too.

This family recipe is really delicious and even more easy to prepare! The most time consuming part would just be the grilling of the capsicums but you can prepare them a day ahead.

Traditionally we serve this chilli paste when we have big family feasts, Jewish holiday dinners or to accompany cous cous. But it is something that can be made all year round. You can serve it as a dip, pizza’s, sandwiches, wraps or add it to soups, stews or other dishes when cooking.

I also find it freezes well for me if I make big batches. If you are going to freeze it don’t top it with oil, only once thawed. And you can portion and freeze in small containers and then place in glass jar once thawed, to keep in the fridge.

Click the link below for my grilled pepper salad recipe to read how to grill, peel and deseed the capsicum (bell peppers). Or you can watch it in my video on my YouTube channel Rita’s Kitchen Remedies, under Cooked Moroccan Salads.

ritaskitchenremedies.com/2021/01/14/moroccan-grilled-pepper-salad/

If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies under Harissa.
If you like my recipes and want to see more yummy vegan food content, please consider subscribing to my channel. Thanks! ❤

2 Comments Add yours

  1. Sheree says:

    Love this stuff

    Liked by 1 person

    1. The best! Thank you 😊

      Liked by 1 person

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