People are experimenting more in the kitchen these days, and it often means using ingredients that they may be unfamiliar with, like harissa. This chile paste has a smoky flavor and can be used with vegetables and meat, making it extremely versatile. Here’s some advice on how to use it and even a recipe to make your own!
A Simple Take on Harissa
Harissa is a smoky chile paste that has hints of garlic and pepper. It has its roots in Tunisia and is widely used in North Africa. It’s very versatile and can be put on meat before it cooks or used as a side dish mixed with rice or beans, whatever the preference is. Its spiciness will depend on how many chiles are in it, so if you like heat, you can go wild with the chiles.
Harissa isn’t available in every general store. You’ll likely need to visit a store that specializes in unusual ingredients or specific cuisines. If you’re feeling brave, here’s a recipe to make it yourself.
How to Make California Harissa
Ingredients:
- 5 dried ancho chiles, stemmed and seeded
- 2 cups boiling water
- 1 large garlic clove
- 3/4 cup plus 2 tbsp extra-virgin olive oil
- 2 1/2 tsp kosher salt
- 1 plum tomato, halved and seeded
- 1 tbsp plus 1 tsp paprika
- 1 tsp sherry vinegar
- 1 tsp fresh lemon juice
- 3/4 tsp cayenne pepper
- 1/2 tsp ground cumin
Instructions:
1. Prepare a heatproof bowl. Place the chiles in the bowl and cover them with some boiling water. Leave them to sit for approximately 20 minutes.
2. Then drain the chiles and put half of the chiles in a blender. Add the salt, garlic, and olive oil. Mix until it turns into a paste.
3. Add the lemon juice, tomato, paprika, cayenne, vinegar, and cumin. Mix again until it becomes a smooth paste.
4. Finely chop the remaining chiles. Add them to the processor and pulse a couple of times until everything has been mixed well.
5. Transfer this paste to a bowl and you are ready to go! The harissa paste can be kept in a fridge for a week.