Tunisian-Style Harissa Chili Paste

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Remove the stems from the chile peppers and cut them in half. Remove all or some of the seeds if you prefer a milder harissa.

3. 3

   Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add the caraway, cumin, and coriander; cook, stirring, until fragrant, about 30 seconds.

4. 4

   In a large baking dish, toss the chile peppers, the toasted spices, and the garlic with 1/4 cup olive oil.

5. 5

   Bake in the preheated oven until the chile peppers are very soft but not burned, about 1 hour. Stir a few times for even cooking. Let cool.

6. 6

   Transfer the mixture to a food processor and purée until paste-like but still slightly chunky. Season with salt.

7. 7

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

• Calories 180.79 kcal Moderate
• Protein 3.92 g Low Source
• Carbs 31.21 g Moderate
• Total Fat 1.2 g Low Source
• Saturated Fat 0.17 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 6.04 mg Low Source
• Fiber 6.04 g Good Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 494.78 mg Good Source
• Iron 0.51 mg Low Source
• Potassium 24.31 mg Low Source
• Vitamin A 540.06 mcg_rae Good Source
• Vitamin C 48.12 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 🧄