Soak the dried peppers 30 minutes in hot water, drain and remove the seeds.
⚙ SoakingBowl
2
Grind the peppers in a food processor with the garlic, salt and black pepper.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3
Add the oil in a thin stream, while Tahini, until a smooth paste.
⚙ Fat in a Thin StreamFood processor
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4
Transfer to a jar and cover with a layer of oil about a centimeter deep. Store in the fridge, and for long storage freeze in small jars.
💡The layer of oil on top seals the harissa from the air, so it doesn't sour or grow mold.
86calories
1 gprotein
5 gcarbs
7 gfat
● protein 5%● carbs 24%● fat 71%
Per serving (59 g), of 4 servings
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Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Dried hot peppers · garlic · Cumin · Coriander (seeds or ground) · Ground coriander · Caraway · Paprika · Cardamom · Cloves · Lemon juice · Water · Vinegar · Turmeric · Cayenne pepper · Cooking in the hot oil (minutes) (15) · Stored in a closed jar in the fridge (up to two weeks)
