Balaboosta Harissa
From Balaboosta's Einat Admony
To learn more about this recipe, click the following link to read the related story, "Obsessed: Manischewitz Wine," in Tasting Table's National edition.
Recipe adapted from Balaboosta by Einat Admony (Artisan)
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World's Best Harissa
Balaboosta's Einat Admony swears by her homemade harissa.
Prep Time
10
minutes
Cook Time
0
minutes
servings
2
cups
Total time: 10 minutes
Ingredients
- 10 garlic cloves, peeled
- 1 roasted red bell pepper, halved and seeds removed (about 1 cup if using jarred roasted red bell peppers)
- 1¼ cups canola oil, divided
- ¼ cup tomato paste
- ½ cup ground cumin
- ⅓ cup cayenne pepper
- ⅓ cup sweet Hungarian paprika
- ¼ cup ground caraway
- 2 tablespoons kosher salt
Directions
- In the bowl of a food processor, add the garlic cloves, roasted bell pepper, 1 cup of the oil and the tomato paste. Pulse until the mixture is nearly smooth, about 10 seconds.
- Add the cumin, cayenne, paprika, caraway and salt. With the food processor running, slowly drizzle in the remaining ¼ cup oil. Pulse until the harissa is smooth, about 10 seconds.
- Transfer the harissa to an airtight container and refrigerate for up to 3 months.