Harissa Paste

Name: Harissa Paste
Yield: Makes about 1½ cups (345 g)
Cuisine: American
Ingredients: ¼ cup (13 g) chopped fresh flat-leaf parsley; 1 tablespoon ground pasilla or ancho chile; 2 large drained oil-packed Calabrian chiles; 1 tablespoon chopped garlic; One 14-ounce (400-g) can fire-roasted piquillo peppers, drained; ⅓ cup (75 ml) olive oil; 2 teaspoons salt; 1 teaspoon ground coriander; Juice of ½ lemon; 1 tablespoon ground pasilla or ancho chile; 1 teaspoon ground cumin

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

One 14-ounce (400-g) can fire-roasted piquillo peppers, drained
2 large draine

Americas
United States
Spice Mix
California
Vegan
Gluten-free

Method

In a blender or food processor, combine all the ingredients and process to a smooth paste. Store covered and refrigerated for up to 3 months.