North African Harissa Chili Paste

1. 1

   Break the chile peppers into pieces. Remove and discard the stems and seeds. Wear disposable gloves if handling medium-hot or hot peppers.

2. 2

   Put the chile peppers in a heatproof bowl and cover them with boiling water. Let them soak until softened, 15 to 20 minutes. Drain well, then pat them dry with paper towels.

3. 3

   Heat 1 tablespoon olive oil in a small skillet over very low heat and cook the garlic until soft but still pale, about 3 minutes. Let it cool, then transfer it to the food processor along with the chile peppers.

4. 4

   Toast the caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add them to the food processor. Process while slowly adding the remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.

5. 5

   Spoon the harissa into a sterilized glass jar and smooth the top. Add enough olive oil to cover the surface so the harissa does not dry out. Seal and refrigerate.

• Calories 64.02 kcal Low Source
• Protein 0.15 g Low Source
• Carbs 5.97 g Moderate
• Total Fat 4.05 g Moderate
• Saturated Fat 0.57 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 8.21 mg Low Source
• Fiber 0.25 g Low Source
• Sugar 0.27 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 111.09 mg Low Source
• Iron 0.23 mg Low Source
• Potassium 20.84 mg Low Source
• Vitamin A 5.12 mcg_rae Low Source
• Vitamin C 20.17 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄