Name: Homemade Harissa (A Moroccan Cooking Staple)
Prep time: 25 min
Total time: 25 min
Ingredients: 20 (about 1 cup) dried red hot chile peppers (could be guajillo, anaheim, chiles de arbol, etc.); 1 tsp minced preserved lemon or 1 tbsp lemon juice; 4 garlic cloves, peeled; ½ cup olive oil; 1 tsp salt; 1 tsp coriander seeds; ½ tsp cumin; 2 tsp paprika; 2 tbsp tomato paste

Allow me to introduce you to your new favorite Moroccan cooking staple, Harissa. This Tunisian hot sauce is popular across North Africa and is made with dried chiles, preserved lemon, and traditional spices. 

Homemade Harissa (A Moroccan Cooking Staple)

(about peppers

lemon lemon juice

garlic cloves,

olive oil

salt

coriander seeds

cumin

paprika

tomato paste

Hydrate the chiles

Add them to a bowl and cover with hot water. Soak for 20 minutes or until the chiles are soft and easy to work with. 

Process the harissa

Remove the stems from the peppers and add to a food processor with the remaining ingredients. Pulse until a consistent paste is formed, adding more olive oil if needed to reach desired consistency. 

Store

Harissa can keep in an airtight container in the fridge for up to 1 month. 

https://www.youtube.com/watch?v=ff8CVs6K1Kc

Learn how to make Morocco's hot sauce, Harissa. This Moroccan cooking staple is super flavorful and makes a wonderful addition to soups, stews, and more. 

Get the full recipe here: https://salimaskitchen.com/moroccan-harissa/

Ingredients: 
20 (about 1 cup) dried red hot chile peppers (could be guajillo, anaheim, chiles de arbol, etc.)
1 tsp minced preserved lemon or 1 tbsp lemon juice
4 garlic cloves, peeled
½ cup olive oil
1 tsp salt 
1 tsp coriander seeds
½ tsp cumin
2 tsp paprika
2 tbsp tomato paste 

Directions:
Hydrate the chiles. Add them to a bowl and cover with hot water. Soak for 20 minutes or until the chiles are soft and easy to work with. 
Process the harissa. Remove the stems from the peppers and add to a food processor with the remaining ingredients. Pulse until a consistent paste is formed, adding more olive oil if needed to reach desired consistency. 
Store. Harissa can keep in an airtight container in the fridge for up to 1 month.

Homemade Harissa (A Moroccan Cooking Staple)

Prep Time: 25 minutes

Total: 25 minutes

Servings: 10

Author : Salima Benkhalti

Ingredients

Instructions

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