Homestyle Harissa is a North African chile and garlic paste that can be added to just about anything for a little pop of spice and flavor.
Harissa, the North African chili & garlic paste, is a standard pantry item at my house. However I was out of it when a visiting friend asked me to make the spiced almonds she had the last time she was here. What to do? Google a few recipes and develop my own version of homemade harissa for the first time, of course!
I generally prefer to make homemade spice blends and condiments. Although the store bought ones work well in a bind, the fresher made the more flavorful and delicious it is going to be. You can also customize the ingredients to your palate preferences, especially the salt. Since salt is a preservative, many bottled products use extra salt for this purpose.
If you make it yourself, it is not necessary to go so heavy on the salt. You can make smaller quantities so you don’t have to be concerned about the shelf life. You can also freeze the leftovers. A good option is to freeze this in ice cube trays. Then you only need to pop a harissa ice cube every time you need a little..
IN THE MAKING – HOW TO MAKE HOMEMADE HARISSA
I have used this ingredient in many recipes on this blog and from my readers I know it is not as readily available in all countries – well now you have the key to reproduce those recipes where I have utilized harissa. I have purchased my last bottle of harissa. I can now easily make this at home whenever I need it.
Now you’ve made this big batch of harissa. What to do with it right? Well here are some of my recipes where harissa is used.
- Harissa Brussel Sprouts Roast
- Spinach Harissa Hummus
- Harissa Lamb Rolls
- Chickpea Spinach Pomegranate Salad (Harissa Spiced Almonds)
- Harissa Roast Chicken
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