Moroccan Harissa

Name: Moroccan Harissa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 1.5 cups roasted red peppers (jarred or fresh); 4 peppers dried red chili peppers (such as guajillo or arbol), deseeded; 4 garlic cloves, minced; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp caraway seeds; 4 tbsp olive oil; 2 tbsp fresh lemon juice; 1/4 tsp salt

A fiery, complex chili paste made with roasted red peppers, garlic, and warm spices. Used as a condiment, marinade, or sauce in countless Moroccan dishes. Deep, rich, and intensely flavorful.

25 minEasyServes 845 cal/serving

MoroccanSauceStovetopVegetarianVegan

Ingredients

1.5 cups roasted red peppers (jarred or fresh)
4 peppers dried red chili peppers (such as guajillo or arbol), deseeded
4 garlic cloves, minced
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp caraway seeds
4 tbsp olive oil
2 tbsp fresh lemon juice
1/4 tsp salt

Instructions

1

If using dried chili peppers, soak them in hot water for 10 minutes until soft, then drain and remove seeds.
2

In a food processor, combine 1.5 cups roasted red peppers (jarred or fresh), 4 peppers deseeded dried red chili peppers (such as guajillo or arbol), 4 minced garlic cloves, 1/2 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp caraway seeds.
3

Pulse until the mixture reaches a chunky paste consistency.
4

Add 4 tbsp olive oil and 2 tbsp fresh lemon juice and pulse again to combine.
5

Season with 1/4 tsp salt to taste.
6

Transfer to an airtight jar and store in the refrigerator for up to 2 weeks. Use as a condiment, marinade, or sauce.

Questions

How long does Moroccan Harissa keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Moroccan Harissa?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Beef Tagine main
Kefta Briouat starter
Sai Oua main

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