15 minutes
A fiery and flavorful condiment made with a blend of chiles, caraway, coriander, cumin, and garlic, perfect for adding heat and complexity to your dishes.
Chiles, Dried, stemmed, and seeded
0 oz
Caraway Seeds, Ground
teaspoons
Coriander Seeds, Ground
teaspoons
Cumin Seeds, Ground
teaspoons
Garlic, Peeled
cloves
1. Use as a Condiment
To elevate your dishes, take a generous scoop of harissa paste using a spoon or knife and spread it evenly. You'll know you've applied it correctly when you see a vibrant, red hue. This application not only adds a burst of color but also enhances the flavor complexity and heat of your dish.
2. Incorporate into Recipes
When you're ready to cook, incorporate the harissa paste into your recipes. Use mixing utensils to ensure the paste is evenly distributed. This step is crucial as a well-incorporated marinade or sauce will have a uniform color, infusing your dish with a spicy and smoky flavor that will tantalize your taste buds.
3. Use Sparingly
Remember, a little goes a long way with harissa paste. Use a teaspoon or another measuring tool to add the paste sparingly. This prevents your dishes from becoming overpoweringly spicy and smoky, allowing the other flavors to shine through.
A mix of dried guajillo, ancho, and New Mexico chilies provides a deep flavor and moderate heat. Add small hot chilies like arbol for extra heat.
Toast whole spices before grinding to release fragrant oils and enhance the complexity of your harissa.
Incorporate fresh lemon juice to add acidity and brightness, balancing the richness of the paste.
Taste as you blend and add salt gradually, allowing flavors to meld over time before final adjustments.
Soak dried chilies in warm water to soften, then drain and de-seed for smoother texture, adjusting seeds for desired heat level.
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