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

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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.

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Questions

Can I skip the soak in Moroccan Harissa?

Step 1 reads: "If using dried chili peppers, soak them in hot water for 10 minutes until soft, then drain and remove seeds." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of dried chiles in Moroccan Harissa?

The entry for Moroccan Harissa calls for 4 peppers dried red chili peppers (such as guajillo or arbol), deseeded. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

Is Moroccan Harissa spicy?

Moderately. The heat in Moroccan Harissa comes from 4 peppers dried red chili peppers (such as guajillo or arbol), deseeded. For a milder plate, remove the seeds and ribs from the chili peppers, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Moroccan Harissa?

One serving (the recipe makes 8) is about 45 calories, with 1 g protein, 5 g carbohydrate and 2 g fat, plus 1 g fiber and 280 mg sodium.

How do I store and reheat Moroccan Harissa?

Refrigerate Moroccan Harissa in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

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