Harissa

This crimson, not-too-spicy, fermented chile condiment is worth the wait.

Yeah, we say not-too-spicy, but this Harissa recipe will also satisfy those who like it hot. It has a bold chile flavor yet does not burn your face off. Harissa is a blend of dried, raw and roasted chile peppers alongside toasted spices. Through a fermentation process that spans a few weeks, it develops deep flavors that are unparalleled. Harissa a staple condiment of Maghreb (North African) cuisine. It looks beautiful, and brings a little acidic zing to the complex heat of the chiles. This recipe will keep for 10-12 months, not that you’ll let it go for that long. It goes great with meats, eggs, and pretty much anything you like to add a little heat.

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Harissa

This crimson, not-too-spicy, fermented chile condiment is worth the wait and it goes with everything!

Prep Time30 minutes mins

Fermentation Time20 days d

Total Time20 days d 30 minutes mins

Course: Condiments

Cuisine: Moroccan

Keyword: harissa

Equipment

• 1 small pan for dry toasting spices
• 1 Mortar and pestle or spice grinder for grinding toasted spices
• 1 Food processor
• 1 1 quart jar sterilized
• Plastic wrap
• Parchment paper

Mise en place

• 10 dried ancho chiles stems and seeds removed, rough chop
• 3 dried Anaheim (New Mexico) chiles stems and seeds removed, rough chop
• 6 cloves garlic root ends trimmed, rough chop
• 1 red bell pepper, raw stem and seeds removed, rough chop
• 1 red bell pepper, roasted roasted, skins removed

Spices

• 1 tbsp coriander seeds
• 1 tbsp caraway seeds
• 1 tsp cumin seeds

Method

• Toast the spices in a dry pan over medium heat, until aromatic. Do not burn! Grind spices in mortar and pestle or spice grinder.
• Combine the ancho chiles, Anaheim chiles, garlic, fresh red pepper, and roasted red pepper with the toasted spice mix in a food processor and process to a paste consistency. The mixture will be moist but will not too juicy.
• Pack the paste into the sterilized jar, pressing out any air pockets as you fill. Leave about 1 inch of headspace.
• Press a piece of plastic against the surface of the ferment, making sure not to trap any air beneath it. Screw the lid down tightly.
• Set the jar in a corner of the kitchen to ferment for at least two, preferably three weeks (or four if you can). Keep an eye out for air pockets forming in the paste. If you do see any, simply open the lid and press it back down. If the lid starts to bulge, crack it open it open to release the gasses created by the fermentation process.
• When it is ready, remove the plastic and place a new clean, small round of plastic wrap or parchment paper directly on top of the paste. Tighten the lid, then store in the fridge, where this ferment will keep for 10 to 12 months.

Notes

Harissa goes great on eggs, with roasted or grilled meats, and mixed into creamy feta dips for a splash of color and to kick it up for a mild, yet complex heat.