If you enjoy North African flavors, get ready to fall in love with this bold and complex Harissa Seasoning. It’s an easy DIY spice blend that packs a punch of heat, smokiness, and subtle sweetness thanks to a blend of dried chiles and spices. Whip up a batch in just 20 minutes!
Get the recipe: https://salimaskitchen.com/harissa-seasoning/
Ingredients:
15 dried chilis (I recommend using a variety – could be arbol, pasilla ancho, guajillo, etc.)
3 dried Thai chiles (could be any variety of hot chile)
1 tbsp cumin seeds
1 tbsp caraway seeds
1 tbsp coriander seeds
2 tsp garlic powder
2 tsp salt
hey friends today we are making Harissa seasoning you may be familiar with harisa paste or harisa sauce this is a North African condiment that we use in so many of my favorite Moroccan recipes and today we are making it in a spice blend form so we’re starting with a blend of dried peppers I’m using a blend of pretty neutral not too spicy peppers I found at the grocery store as well as three dried Thai chilies which are known to be spicier because I do want a little bit of a kick but I don’t want it to be so overpowering that you don’t get the flavor and the smokiness of the rest of the peppers it’s up to you completely what kind of peppers you’d like to use here you can totally lean more into the spicy flavors or just keep it pretty neutral so we’re going to start by removing the seeds and the stems from our peppers I like to do this by cutting the stems off kind of like you would with a bell pepper or a fresh pepper and then I like to slice the peppers in half and just open them up and and let the seeds sort of pour out when possible and for any remaining seeds you can just kind of pull those out with your fingers and again we’re going to do this for all of our peppers and then for the large Peppers just dice them up into smaller pieces that are going to fit in our pan because the next step here is to toast our Peppers so we’re toasting our peppers in a pan over medium low heat and the purpose of this is to really get them all dried out to make sure there’s no moisture left for when we transform this into a powder and also just to bring out some of those Smoky flavors so we’re just going to toast them and flip them about halfway through just to make sure they get toasted evenly all around and from here you’re ready to remove them from the Heat and let them cool while those are cooling we’re going to toast our whole spices so I’ve got coriander carow and cumin seeds and we’re just going to again over medium low heat toast these in that same pan you can pull these off the heat when they begin to become fragrant and from here we are ready to blend this up into our powder so in a strong High powerered food processor we’re going to combine all of those spices that we just toasted up as well as our dried peppers and you can also add your garlic and salt at this point if you don’t have a food processor you could do this in small batches in a spice grinder or a clean coffee grinder and just continue to pulse until the peppers have broken up into a fine powder it should look like a spice BL you know you don’t want any big chunks of peppers left in there so just keep going until you’ve got a fine powder and it’s up to you if you want to use salt you could definitely omit this if you’d like to have a little bit more control over this salt level and from there you are done you’ve got this really beautiful vibrant flavorful spice blend you can use this on all kinds of different proteins chicken fish steak you name it it’s also really great with vegetables I like roasting veggies in the oven with this as a spice rub and I like to store this in my spice cabinet in an airtight jar just to keep it Super Fresh and that’s all there is to it I hope you give this a try and enjoy
1 Comment
This should have more likes.