Hello, spicy food lover, collector of hot sauces. Let me introduce you to harissa it’s spicy, a little sweet and roasted. I love harissa!
If your not familiar with harissa it’s a Tunisian hot chili pepper paste made up of hot chili peppers and spices such as garlic, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It can be added to soup, marinades or used as a dip if you like some direct heat.
I wanted to enjoy all the heat and flavor of harissa, but I wanted it in sprinkle form so I could sprinkle it over snacks.
For a long time, I was not a fan of spicy food. In fact, I avoided it like the plague. But, that was because all of my previous experience had been crazy hot food that just burned my mouth and added no flavor. In fact, I felt that it burn all the flavor out. Things have change. I have no interest in biting into a chili anytime soon but, I have developed an appreciation for heat with complex flavors and harissa meets that criteria.
Harissa has a deep roasted pepper flavor with a hint of sweetness and a kick of heat. It’s a wonderful spice that should be added to everyone’s pantry.
Harissa is wonderful to enjoy in paste or dry form. It all depends on how you want to use it. I love having the harissa dry spice to sprinkle over my popcorn, fries, toasted chickpeas or nuts. Paste harissa is great to rub on meat or add to your favorite stew or chili.
If your a fan of spicy foods and haven’t tried harissa yet, I strongly encourage you to try it as soon as possible! It will change your life and become your favorite go to spicy kick.
- 8 dried guajillo chiles, stemmed and seeded
- 8 dried new mexico chiles, stemmed and seeded
- 4 dried Thai chiles, stemmed and seeded
- ½ teaspoon caraway seeds
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1½ teaspoon kosher salt
- 2 teaspoon garlic powder
- Heat oven to 350 degrees.
- Spread dried chilis on a sheet pan. Toast for 5 minutes our until fragrant. Remove from the oven and allow them to completely cool.
- In a dry skillet toast caraway, coriander and cumin seeds until fragrant, about 2 minutes.
- Transfer cooled chiles to a food processor and process until broken down into flakes. Working in batches transfer chilies and spices to a spice/coffee mill. Pour milled spices into a bowl and mix together until well combined.
- Store in airtight container.