Frontiere's Harissa

By Rozanne Gold

Total Time
45 minutes
Rating
4(6)
Comments
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Featured in: A Region's Tastes Commingle in Israel

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Ingredients

Yield:1 cup
  • 4 to 5medium dried red chili peppers, stems removed
  • ¼cup red-wine vinegar
  • Juice of 1 lemon (3 tablespoons)
  • ½teaspoon grated lemon rind
  • 6cloves garlic, chopped fine
  • ¼cup full-flavored olive oil
  • 1teaspoon coriander seeds
  • ½teaspoon fennel seeds
  • ¼teaspoon freshly ground pepper
  • ¼teaspoon allspice
  • ⅛teaspoon nutmeg
  • ½teaspoon salt
  • ⅓cup tomato paste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

172 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 272 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak chili peppers in vinegar for 30 minutes until soft. Put chilies and vinegar in food processor with lemon juice, grated lemon rind, garlic and olive oil. Process until smooth.

  2. Step 2

    Lightly toast coriander and fennel seeds. Pulverize in spice grinder. Add to food processor with pepper, allspice, nutmeg, salt and tomato paste. Process until smooth. If too thick, adjust with olive oil.

Ratings

4 out of 5
6 user ratings
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Comments

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Karen E.

I loved this recipe as a starting point and changed it to my liking, as I am wont to do. For me, the definitive harissa includes caraway, so I added some. I used just a pinch of allspice and omitted the nutmeg. Wonderful!

Lizzie D

This is a great harissa! I washed the chilis and then broke them into pieces so they could soak more easily in the small amount of vinegar. An immersion blender rendered them smooth. I love the coriander and fennel and all the brightness this harissa has.

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