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  • Stephen Gollan

Harrisa Paste




This North African Chili paste is a savory & tangy sauce with a hint of heat. This recipe is very versatile and works well in lentil soups, couscous, marinades for meat & of course any Tagine recipe.



Harrisa Paste Recipe

Serving Prep Time Cook Time

1 1/2 Cup 30 min 50 Min



Ingredients

  • 6 oz jar of roasted red peppers drained rinsed, and dried (2 large peppers)

  • 2 Tablespoons tomato paste

  • 4 large garlic cloves

  • 6 1/2 Teaspoons Harrisa Spice Blend

  • 1/2 Teaspoon Kosher salt

  • 2 Tablespoons of lemon Juice

  • 2 Tablespoon olive oil


Instructions


  • Prepping the Chili's - Place chili's in hot water and set aside for 1/2 hr. Drain & remove the stems and seeds.

  • Move chili's to a food processor add in the tomato paste, roasted red peppers, Harrisa Spice Blend, Kosher salt, and fresh lemon juice and run the processor.

  • Stop the processor to scrape down the sides and add the olive oil. Run the processor until combined to desired texture. To store put in glass container (it will stain plastic) and coat top with thin layer of olive oil then place in fridge for up to 2 weeks.












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