Turning a hot pepper paste into something deliciously complex and a tad sweeter

Harissa

By Matthew Card

Appears in Charter Issue, Fall 2016

15 minutes

Free

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We tried the spices and chilies both toasted in a dry skillet and fried in oil. Both methods heightened their flavors, but oil was best because the ingredients’ flavor compounds are oil-soluble. Adding the garlic to the mix mellowed its bite, and leaving the cloves whole ensured they wouldn’t burn (and meant less prep work). For the acid, we favored white balsamic vinegar for its mild acidity and slight sweetness. Lemon juice or white wine vinegar sweetened with a pinch of sugar is a good substitute.

about 1½

cups

Tip

Rather than toast and rehydrate dried chilies, fry them in oil; it softens them and better draws out their oil-soluble flavors.

15 minutes

4 dried New Mexico chilies, stemmed, seeded and torn into rough pieces

½ cup neutral oil, such as canola, rice bran or grapeseed

6 large garlic cloves

1 teaspoon caraway seeds

1 teaspoon cumin seeds

1 cup drained roasted red peppers, patted dry

½ cup drained oil-packed sun-dried tomatoes, patted dry

1 tablespoon white balsamic vinegar

Kosher salt

Cayenne pepper

Ingredients

4

dried New Mexico chilies, stemmed, seeded and torn into rough pieces
½

cup neutral oil, such as canola, rice bran or grapeseed
6

large garlic cloves
1

teaspoon caraway seeds
1

teaspoon cumin seeds
1

cup drained roasted red peppers, patted dry
½

cup drained oil-packed sun-dried tomatoes, patted dry
1

tablespoon white balsamic vinegar
Kosher salt
Cayenne pepper

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Directions

01

In a small saucepan over medium heat, combine the chilies, oil, garlic, caraway and cumin. Cook, stirring often, until the garlic is light golden brown and the chilies are fragrant, about 5 minutes.
02

Carefully transfer the mixture to a food processor and add the red peppers, tomatoes, vinegar and ½ teaspoon of salt. Process until smooth, about 3 minutes, scraping down the bowl once or twice. Season with salt and cayenne to taste. Serve immediately or refrigerate in an airtight container for up to 3 weeks.

Tip: Rather than toast and rehydrate dried chilies, fry them in oil; it softens them and better draws out their oil-soluble flavors.

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Reviews

Eric B.

June 18, 2022

Fantastic condiment

So much flavor! Used in the Harissa Roasted Potatoes as well as other dishes.

Wini A.

Harissa turned out to be better than any I bought. Will never buy it again when I can make such an amazing sauce. Thanks.

MIchael H.

This is great and can be used in a ton of recipes. Definitely better than a lot of the store bought harissa I've used!

Martha C.

This is a delicious recipe. Loads of fragrant nuances with the chilies, caraway and cumin. Nice to add the cayenne at the end so you can control the heat. I've tried store bought brands and they were just one note hot and spicy. This is much better.

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about 1½

cups