Alex Lau
An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.
Recipe information
Yield
Makes about 2 cups
Ingredients
4
garlic cloves
½
cup olive oil
½
teaspoon caraway seeds
½
teaspoon coriander seeds
½
teaspoon cumin seeds
¼
teaspoon black peppercorns
6
roasted red peppers from a jar, seeds removed
1
fresh red chile (such as cayenne or Fresno), halved, seeds removed
1
tablespoon red wine vinegar
½
teaspoon sugar
Kosher salt
Special Equipment
A spice mill
Preparation
Step 1
Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes. Let cool.
Step 2
Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
Step 3
Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
Step 4
Do Ahead: Harissa can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
For 8 servings (4 Tbsp. each): Calories (kcal) 130 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 45