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Harissa - dried chilies

A spicy red sauce made from red peppers, garlic, salt, oil and various spices. Originally from Tunisia, it is also widely used other African and Middle Eastern cuisines.

VegetarianVegan
Side dish
AfricanSauces & dips
15 minutes
4 persons

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Harissa_Westlandpeppers(1)
Harissa - dried chilies

A spicy red sauce made from red peppers, garlic, salt, oil and various spices. Originally from Tunisia, it is also widely used other African and Middle Eastern cuisines.

VegetarianVegan
Side dish
AfricanSauces & dips
15 minutes
4 persons

Share:

Harissa_Westlandpeppers(1)

Here's how to make it

1
Cut the dried chilies into pieces and remove the seeds. Grind the dried chilies into a fine powder.

2
In a dry pan, toast the chili powders, coriander and cumin over medium-high heat until fragrant. You now have a delicious spice mixture, which you can also use if necessary.

3
To make the harissa paste, add 240ml of water to the pan and simmer until the paste is thick, about 10 minutes. Remove from the heat. Finish the harissa paste by mixing in the olive oil, vinegar and salt. The harissa is best the next day.

Shelf life

Keep in the refrigerator, tightly closed, for one month.

Ingredients

1 piece
4 units
4 units
2.5 tsp
  • 2 tsp coriander powder
  • 45 ml extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp (sea) salt

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Westlandpeppers

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Sunday Closed

Company information

Address

Burg. Crezeelaan 44A
2678 KZ De Lier
The Netherlands

Phone

+31(0)174-521876

E-mail

westlandpeppersinfo@gmail.com

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