Christina Tosch - The Heat is On! Fiery Harissa Recipes: Spice it Up and get Cooking with Harissa!

Use this non-dairy creamy sauce as a topping for baked potatoes, stews, and chilis or wherever you would typically use sour cream.

Servings:

Total Time: 8hours 15mins

Ingredients:

• 1 cup raw cashews
• cup cold water
• 1 tbsp freshly squeezed lemon juice
• tsp sea salt
• 1-3 tsp harissa paste

Directions:

1. First, soak the cashews in a bowl filled with sufficient water to fully cover, and set aside overnight. The following day, strain and rinse.
2. Add the cashews along with the cold water, fresh lemon juice, and sea salt in a high-speed food blender, and process on high speed until silky smooth.
3. One tablespoon at a time, add the harissa paste until you achieve your preferred level of heat. You may need to add additional water to achieve your desired consistency.
4. Serve and enjoy.

Add spicy harissa to mayonnaise and give a spicy and flavorful kick to sauted or grilled fish.

Servings:

Total Time: 7mins

Ingredients:

• cup full-fat mayonnaise
• 2 tbsp harissa

Directions:

1. In a bowl, combine the mayonnaise with the harissa.
2. Serve over or with sauted or grilled fish.

Use this homemade harissa oil for roasting and marinating. Brush it over meat for barbecuing or grilling.

Servings: 1 (10 ounce) jar

Total Time: 10mins

Ingredients:

• 2 dried chilies
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• Liberal pinch of dried mint leaves (crumbled)
• tsp salt
• 2 cloves of garlic (peeled, coarsely smashed)
• 1 cups olive oil

Directions:

1. Add the chilies, coriander seeds, cumin seeds, caraway seeds, dried mint leaves, and salt to a small bowl and using a pestle and mortar grind to a coarse consistency.
2. Add the garlic and stir in the oil.
3. Transfer the mixture into a glass, resealable jar, and allow the spices to settle before transferring to the refrigerator for up to 7 days.

Serve this homemade harissa paste on meat, fish, and eggs. It is far superior to any store-bought version, and whats more, it means you can have control over the level of spiciness you add to your recipes. You can store it chilled in the fridge for up to 14 days.

Servings: 1 (8 ounce) jar

Total Time: 35mins

Ingredients:

• 2 tsp coriander seeds
• 2 tsp caraway seeds
• 2 tsp cumin seeds
• 5 dried guajillo chilies
• 5 red chilies (halved, seeded)
• 6 garlic cloves (peeled, chopped)
• A small bunch coriander
• Freshly squeezed juice of 1 lemon
• cup olive oil
• Salt
• Olive oil (to serve)

Directions:

1. Add the coriander seeds, caraway seeds, and cumin seeds to a dry skillet and toast for 60 seconds. Remove from the pan and using a pestle and mortar grind.
2. In a bowl of warm water, soak the chilies. You will need to put a small plate on top to make sure the chilies are submerged. Allow to soak for 15-30 minutes, until fully rehydrated and soft. Drain the chilies, pat dry, deseed, and put the soaking water to one side.
3. Add the ground spices along with the soaked chilies to a food blender and add the red chilies, garlic, coriander, fresh lemon juice, and olive oil. Season with salt and blend to a thick paste. Add a drop of the soaking liquid set aside earlier.
4. Transfer to a glass resealable sterilized jar and pour over a drizzle of olive oil.
5. Store in the fridge for up to 14 days.

This delicate fragrant paste is sure to become your go-to condiment. It will add a finishing touch to stews, soups, meat, eggs, and grains.

Servings:

Total Time: 40mins

Ingredients:

• 1 tsp coriander seeds
• tsp cumin seeds
• tsp caraway seeds
• 4 tsp olive oil (divided)
• 1 tsp rose petals
• 2 tsp smoked paprika
• 2 tbsp shallot (roughly chopped)
• 4 cloves garlic (peeled, coarsely chopped)
• 2 Serrano chilies (chopped, seeded)
• 4 dried chili de arbol (rehydrated)
• 2 tbsp tomato paste
• 2 tbsp freshly squeezed lemon juice
• 1 tsp rosewater
• tsp kosher salt
• Salt (if needed)
• Pinch of sugar (if needed)
• Rosewater (if needed)