Home Made Harissa

Harissa is a hot chili paste indigenous to Tunisia, North Africa. It is traditionally added to stews to add flavor and complexity.

Chili peppers came to Tunisia from Central America by way of Spain, and harissa was born. This condiment varies from region to region, with the simplest versions consisting of just chili peppers, garlic, salt and olive oil. Cumin, lemon juice, coriander, onions and tomato may be added into some varieties.

Harissa sauce is also a common ingredient in Middle Eastern

Chili peppers belong to the capsicum family and are rich capsaicin, which lowers inflammation, promotes cardio0vascular health, pumps the lymphatic system, and boosts immunity.

Try this recipe and share the results with loved ones! It makes a great addition to a ground turkey and root vegetable stew as well as a delicious marinade for chickpeas, tempeh and beef.

HOME MADE HARISSA

You will need:

• 3 pounds dried red chili peppers

• 1/2 pound coarse salt

• 2 cups olive oil

• 1/2 pound garlic

• 1/3 cup coriander seeds

• 1/4 cup caraway seeds

• 1/3 cup chili powder

Stem and de-seed the dried peppers. They could be spicy! You may want to wear gloves. Put on sunglasses or glasses if they’re making your eyes water.

Boil 6 cups water in a stock pot. Turn off the heat and add the seeded peppers. Soak them for 30 minutes.

Drain the peppers in a colander and press them while they are in the colander to get rid of their water.

Place the peppers between two dish cloths and press well to dry them.

Place the peppers and garlic in a food processor and blend to a coarse meal.

Add the salt and olive oil and blend again.

Add the remaining spices and blend into a paste.

Scoop the harissa into sterilized glass jars. Fill about 3/4 of the way full.

Pour a bit of olive oil on top to preserve it and close each jar tightly.

Store it in the fridge for up to 3 months.