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Harissa

Level: Easy

Prep time: 5-10 Minutes

Cook time: 30 Minutes

Yield: 1 Cup

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INGREDIENTS:
8 dried Guajillo Chilis, stemmed and seeded (about 2 oz.)
8 dried New Mexico Chiles, stemmed and seeded (about 1 1⁄2 oz.)
1/2 tsp. caraway seeds
1/4 tsp. coriander seeds
1/4 tsp. cumin seeds
1 tsp. dried mint leaves
3 Tbsp Tuscan Extra Virgin Olive Oil(plus more as needed)
1 1/2 tsp. Pasolivo Pacific Blue Kosher Sea Salt
5 garlic cloves
Juice of one lemon
DIRECTIONS:
Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes. Heat caraway, coriander, and cumin in an 8” skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside. 2. Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with Pasolivo olive oil until ingredients are submerged by 1⁄2”. Refrigerate, topping off with more Pasolivo olive oil after each use. Harissa paste will keep for up to 3 weeks.
 
 

Contact

8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809
Email: info@pasolivo.com

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