Ingredients
4
4 servings
- •12 mild to medium hot red chili peppers
- •1 teaspoon extra-virgin olive oil
- •1 teaspoon caraway seeds
- •0.5 teaspoon coarsely ground cumin seeds
- •0.5 teaspoon coarsely ground coriander
- •3 large garlic cloves, finely chopped
- •5 tablespoons extra-virgin olive oil, or more as desired
- •salt to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
- Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.
- Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.
- Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
- Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.
- Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.
Nutritional Facts
Per 4 servings
- Calories: 225
- Carbohydrate: 14g
- Fat: 19g
- Fiber: 2g
- Protein: 3g
- Sugar: 7g
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