ABOUT:

A North African chili paste most associated with Moroccan food however it originated in Tunisia. It is more common in the Magreb Arabic countries (Morocco, Tunisia, Algeria, Israel and Libya) In Arabic the word Harasa means to pound, Harissa is chilis pounded with spices, garlic, lemon and oil. It is used in a variety of ways, in soups, stews, dips, condiments and it doesn’t really have any limits as its flavors can compliment such a variety of dishes. It has a peppery smoky flavor and ranges in level of heat. Ours is a well-balanced version of heat and full flavor spices. A traditional variation of harissa is rose harissa. Edible rose petals add a floral aspect to the smoky and spicy notes. You can be so creative with harissa that its only limitation is your hesitation.

Prep Time: 10 mins

Cook Time: 5 mins

MAKE IT YOUR OWN:

This chili paste has such potential that it can be the star in your pantry. Control the heat by omitting some chilis, control your garlic, use your high quality olive oil. Add edible rose petals for floral notes. Once you try it you will have so many ways to use it. Chef Geoff makes a homemade ranch dressing and adds harissa to it. He can’t stop talking about it.

SHOPPING LIST:

Aromatics

1 garlic bulb – 4 cloves per recipe.

Liquid

Olive Oil – ¼ cup per recipe. 1 Lemon – juiced

Canned Goods

1 can tomato paste – 2 Tbsp per recipe.

HOW TO ENJOY:

Prep – with scissors cut chilis below the stem and deseed through the opening. Leave seeds in for a spicier Harissa. Measure 1/4 cup Olive Oil and 2 Tbsp of Tomato Paste. Juice 1 lemon. Separate and peel 4 cloves of garlic. Have salt handy.

Cook – Toast whole chilis in a dry skillet over medium high heat. Keep tossing until chilis become really fragrant. About 2-3 mins. Be Careful not to burn the chilis.

In a large bowl soak chills in 4 cups of hot tap water for 20-25 mins until chilis become tender and pliable.

While chilis are soaking in a small dry sauté pan over medium heat add spice packet. Keep moving spices around until just fragrant but not burnt – about 2-3 mins. Grind spices in a food mill or grinder to a fine powder.

In a food processor or blender add softened chilis without soaking liquid, powdered spice blend, olive oil, lemon juice, tomato paste and salt to taste. Blend until smooth for about 2 minutes.

Now you are ready to enjoy your Harissa as a marinade, dip, or in your favorite dishes.

Place in the refrigerator in a non-reactive container for upto 7 days or freeze for upto 2 months.

PACK SIZE:

One pack makes 8 oz. of chili paste.

ALLERGY WARNING:

Processed in a facility that processes dairy, eggs, fish, crustacean, shellfish, treenuts, wheat, peanuts, sesame seeds and soybeans.