Harissa Recipe - with Homegrown Hatch Chiles

Posted on 07 January 2019

Harissa Recipe from Hatch Red Chiles from Seeds

Harissa is a spice mix used in Tunisian cuisine, and can be used on everything from vegetables to soups to rice or couscous. This Harissa recipe uses the famous New Mexican Red Hatch Chiles, which are roasted and peeled to make this delicious spice. 

Roast and peel chiles, removing the seeds (you can blacken their skins on a grill, or over a gas burner to blister the skin and roast the pepper to make it easier to peel).

Toast the seeds and herbs in a pan on low heat, then grind them with a mortar to grind them into a powder. Heat the olive oil, fry up the chiles, garlic and onion for 10 minutes until it turns dark and carmelized. Then let cool and put into a food processor or blender and process until smooth, adding more oil if needed to get the right consistency. Put into a clean jar and store in your fridge for 2-3 weeks. It shouldn't last that long, though, as you'll be eating it on everything! :) 


* Fresh Red Hatch Chile is hard to come by in most of the world outside of New Mexico, and even in New Mexico it is much sought-after and can be hard to find, even in season! Did you know you can grow your own? If you live outside of New Mexico (or even if you are lucky enough to live in New Mexico), you can grow your own Hatch Red Chiles easily from seed! 

Grow your own Hatch Red Chile,
check out all of our Hatch red chile seeds »
Hatch Red Chile Seeds
 
 

 

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