Harissa Paste

Harissa Paste

  • Preparation 15 min
  • Cooking 20 min
  • Makes ½ cup (125 ml)
  • Freezes Yes

“I was a kid living with my family in Casablanca, Morocco, when I tasted harissa for the first time. I add it to everything I can when I cook. It works wonderfully on fish or shrimp, or even to spice up a plate of pasta.” — Nicolas, recipe tester

Featured in RICARDO Magazine (BACK TO SCHOOL 2017)

Categories

Ingredients

    • 6 oz (170 g) hot red peppers (such as Fresno, cherry or Hot Portugal), seeded
    • 1 garlic clove, peeled
    • 2 tbsp (30 ml) olive oil
    • 2 tsp (10 ml) lemon juice
    • 1 tsp sweet paprika
    • 1/2 tsp ground coriander
    • 1/2 tsp salt

Preparation

Personal Note