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Ingredients
4 to 5 medium dried red chili peppers, stems removed
¼ cup red-wine vinegar
Juice of 1 lemon (3 tablespoons)
½ teaspoon grated lemon rind
6 cloves garlic, chopped fine
¼ cup full-flavored olive oil
1 teaspoon coriander seeds
½ teaspoon fennel seeds
¼ teaspoon freshly ground pepper
¼ teaspoon allspice
⅛ teaspoon nutmeg
½ teaspoon salt
⅓ cup tomato paste
Nutritional analysis per serving
12 grams carbs; 174 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 272 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak chili peppers in vinegar for 30 minutes until soft. Put chilies and vinegar in food processor with lemon juice, grated lemon rind, garlic and olive oil. Process until smooth.
- Step 2
Lightly toast coriander and fennel seeds. Pulverize in spice grinder. Add to food processor with pepper, allspice, nutmeg, salt and tomato paste. Process until smooth. If too thick, adjust with olive oil.
Private Notes
Comments
I loved this recipe as a starting point and changed it to my liking, as I am wont to do. For me, the definitive harissa includes caraway, so I added some. I used just a pinch of allspice and omitted the nutmeg. Wonderful!
This is a great harissa! I washed the chilis and then broke them into pieces so they could soak more easily in the small amount of vinegar. An immersion blender rendered them smooth. I love the coriander and fennel and all the brightness this harissa has.