Harissa Paste

The below recipe makes one small jar, but I like to make a big batch and then can it so I always have it on hand.

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Harissa Paste

• 1 red pepper

• 1 small white onion, about 1 cup, coarsely chopped

• 1/2 teaspoon of coriander seeds

• 1/2 teaspoon of cumin seeds

• 1 1/2 tablespoons of olive oil

• 3 cloves of garlic, chopped

• 3 Fresno chilies, chopped

• 1 tablespoon of tomato paste

• 2 tablespoons of lemon juice

• 1/2 teaspoon of salt

• 1/2 teaspoon of white pepper

Pre-heat oven to broil and place the pepper and the onion in a broiling pan in the oven. Rotate the pepper as needed to continue to blister and blacken the outside. As the onion pieces darken remove, don’t let them burn. When the pepper is blacken on the outside remove and place in a plastic bag closing it tightly. Allow the pepper to cool and then peel the pepper and discard the skin and seeds.

Place the coriander, cumin and caraway seeds in a dry pan on low heat and toast until fragrant, about 2 minutes. Place in a mortar and pestle or spice grinder and grind into a powder.

Heat the olive oil in a pan over medium high heat and add the garlic and chilies, cook for 7-10 minutes until tender. Add the tomato paste and lemon juice and take off the heat.

Add all of the ingredients to a food processor and mix until smooth adding a little more oil if needed.