Chillies can vary enormously in their intensity which makes cooking with them a big moving target.
I tend to use less chillies and keep the seeds in because it’s quicker and I like the heat. Feel free to deseed if you prefer a milder harissa. Or increase the chilli count if you are more dare-devilish.
Fiery Harissa Paste
Ingredients
- 1 jar roasted red peppers 450g / 16oz, drained
- 10 small red chillies
- 2 teaspoons smoked paprika
- 4 teaspoons caraway seeds
- 2 tablespoons lemon juice
Instructions
- Place peppers, chilli, paprika, caraway seeds and lemon juice in a food processor. Whizz until you have a smooth-ish paste.
- Stir through 6 tablespoons extra virgin olive oil. Taste and season.
Shelf Life
Will keep for a month or so in the fridge. OK for a few days out of the fridge if you need to post or transport your gift somewhere.
Variations
home cooked peppers – grill, cool and peel red peppers yourself if you can’t find jarred ones or prefer to do things from scratch.
Problem Solving Guide
too hot – add more olive oil to balance it out.
bland – add more chillies and season.
don’t have a food processor? – just finely chop everything toghether by hand. The mixture will be more chunky and rustic but still absolutely delicious.
can’t find smoked paprika? – just skip it or try regular paprika.
Packaging Suggestions
Needs an air tight container. I like glass jars.
Ingredients List
red peppers (capsicum), chilli, lemon, carraway seeds, paprika
Serving Suggestions
as a sauce – serve (sparingly) straight from the jar with roast veg, roast chicken or grilled halloumi. Pretty much works anywhere you’d normally use a chilli sauce.
as a marinade – mix with a little olive oil and rub over tofu, chicken or meat before roasting , grilling or BBQing. Serve with extra harissa on the side.
in soups – either stir through to add spice and heat or serve as a dollup on top – a more exotic alternative to pesto
salad dressing – combine with equal parts lemon juice and olive oil for a potato salad dressing with a kick
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Add to my Old Favourite Recipes
There is a restaurant I sometimes go to that uses a green harissa. It is absolutely YUMMY!
POWER BOWL (530 CAL)
Red quinoa, broccoli, sweet corn & tomato, glazed chickpeas, pickled red onions, marinated zucchini, harissa & greek yogurt drizzle
The contents change some with each season, but I am after copying it, but I enjoy the Green Harissa so much, I would truly like to be able to re-create that.
Thanks – I enjoy your site and missives so much! And welcome to America!
Ooh the green harissa sounds right up my alley Alice! Thanks for the idea 🙂
As a start I’d just use green bell peppers and green chillies in this recipe https://stonesoupvirtualcookeryschool.com/2012/03/roast-chilli-harissa/
Let me know how you get on!
And so glad you’re enjoying Stonesoup
It’s great to be in America! My last trip was in 2011 and it’s been way too long!
Jx
Hi Jules,
I have not been able to find those long red chiles. (I think mid summer or later they’ll begin appearing at Union Sq) Are they very hot? What can I sub? And what about reconstituting dried red chile peppers? I’m tempted to do that as I have a jar full of them (arbrol chiles). Any ideas what the difference in flavor will be dried vs fresh chile peppers? In Paula Wolfert’s Couscous, her harissa is very simple — using the dried chiles only — with garlic.
++Trudy
Hey Trudy
They have some heat but not super hot.
Definitely soak some dried chillies and use them.. the flavour will be more ‘cooked’ and smoky and probably even nicer than the fresh!
The other option would be to use a few small fresh red chillies instead.
I love Paula Wolfert.. she’s really wonderful!
Can’t believe it’s been over a year since I went to the Union Sq markets