A spicy Tunisian condiment, harissa is a wonderful addition to vegetarian cooking. Wonderful with beans, grains, and vegetables.
3 ancho chile peppers
1-2 chile de árbol
1 ½ teaspoons cumin seeds
1 teaspoon coriander seeds
⅓ cup olive oil
2 garlic cloves
1 tablespoon tomato paste
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon sea salt
Soaking liquid: if bitter, discard. If not, use as you would water/broth in a recipe.
Most homemade harissa recipes say it can be stored up to a month in the fridge. I’ve found this hit and miss, so I tend to freeze a bit if I don’t think I can make it through the entire batch.
Keywords: harissa paste, homemade harissa paste