Harissa

Harissa is one of those ingredients I can’t live without. I use it in many recipes at home & in my restaurants. This spicy condiment originates from Tunisia & is found in Tunisian, Israeli, Moroccan, Libyan, & Algerian cuisines.

It’s a mixture of chiles (hot, mild & sweet), garlic, & spices that are ground into a paste. Some recipes will only use dry ingredients, others only use fresh; I use both. This is a super easy recipe, that requires a little patience. I promise you it’s well worth the wait if you’re a fan of flavor & spice.

Add it to: sauces, stews, marinades, sandwiches, soups, salads, vegetables, grains, & pasta, or simply place it right on your table to add to just about anything you want


Special Equipment: Scale, Chef Knife, Food Processor, Bowl, Mason Jar
Level: Easy

Harissa
yield: 32 Oz

Ingredients

31 Oz | 645g Chili Peppers, medium to hot
8 Oz | 230g Red Bell Peppers
6 Each | 50g Garlic Cloves
3 Tablespoon | 46g Kosher Salt
8 Tablespoon | 48g Izak Spice
1 Cup | 200g Olive Oil

Method
  1. Start off by cleaning all peppers of their seeds, & cut into large pieces.
  2. Using a food processor, add in peppers, garlic cloves, & kosher salt.
  3. Pulse ingredients to the constancy of minced garlic.
  4. Transfer to a container & place into the fridge for 10 days.
  5. Strain liquid from the minced mixture.
  6. Place solids into a bowl, add in Izak spice & olive oil.
  7. Mix well & store in glass jars up to a year.

note:

  • Always use the freshest produce when preserving vegetables.

Izak

“This harissa-inspired spice mix uses sweet red chilies in place of hot peppers, allowing cooks to explore Tunisian flavors without adding heat.”
– La Boite

How to enjoy Toss Izak N.37 blend:
Try it sprinkled onto pizza. Use it to add great flavor, but only mild heat, to couscous, chili, and more.

note:

  • Don’t throw away the liquid. It can be added to vinaigrettes, vegetables, sauces, & cocktails.

Cook More with Harissa

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