Tunisian · Condiment

Harissa

From the zcook collection

Harissa is a Tunisian hot chili paste, which is sometimes described as Tunisia’s main condiment. Bright red in color, it is served with most meals as a dip and is often used as an ingredient in stews and soups.

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Vegan
Dairy-free
Tunisian
Condiment

Total: 3 hr 15 min
Prep: 1 hr 15 min
Cook: 2 hr
Serves: 48 servings
Level: Hard
Energy: 45 kcal

Method14 steps · about 3 hr 15 min

Step 1: It is very important to wear gloves, a surgical mask and goggles for all stages of the preparation of this recipe as peppers could burn depending on their intensity.
Step 2: Stem and seed the dried peppers.
Uses 6 lb dried red peppers (ideally dried under the sun)
Step 3: Soak them in a bowl of boiling water, immersing them completely, for 45 minutes.
Uses stemmed seeded dried peppers
Step 4: Change the soaking water twice.
Uses soaking peppers
Step 5: Drain the peppers in a colander for 1 hour and shake the colander to get rid of their water.
Uses soaked peppers
Step 6: Squeeze them with both hands to remove as much water as possible.
Uses drained peppers
Step 7: Place the peppers on a large dry cloth and place another dry cloth over them.
Uses squeezed peppers
Step 8: Press firmly on it to dry them well.
Uses peppers between dry cloths
Step 9: Grind the peppers and garlic (1 lb) cloves in small quantities in the meat grinder (coarse plate), and into a large bowl.
Uses dried rehydrated peppers · 1 lb garlic
Step 10: Mix the ground peppers with coarse salt (1 lb) and half of the oil with your hands. Grind the mixture again through the meat grinder.
Uses ground pepper and garlic mixture · 1 lb coarse salt · 1½ cups vegetable oil
Step 11: Add the remaining oil and the tabel (6 oz.). Mix well by hand and grind the mixture for a third time.
Uses remaining 1½ cups vegetable oil · 6 oz. tabel (Tunisian spice blend, composed of ground coriander seeds, caraway seeds, garlic powder, and chili powder)
Step 12: Mix again by hand.
Uses ground seasoned harissa
Step 13: Pour the harissa into sterilized glass jars. Pour olive oil on top and close tightly.
Uses finished harissa · Olive oil (to preserve)
Step 14: Keep the harissa refrigerated. Freeze portions for longer storage.
Uses jarred harissa