Harissa paste is one of the many low-carb basics I make at home. This popular North African spice blend adds fantastic flavour to vegetables and meats. I like using it for marinating chicken, spicing up cauli-rice, or even mixing it with olive oil or full-fat yogurt and use as keto friendly salad dressing.
There is no one way to make Harissa and you can control the heat by using different chilies and spices. I make mine with mild, smoky chilies, toasted spices, garlic, lemon, olive oil, roasted bell peppers and a few sun-dried tomatoes that will add sweetness.
Note for KetoDiet App: This ingredient has been added to the KetoDiet food database and will appear in the upcoming update.
Nutritional values (per serving/ 1 tbsp/ 15 g/ 0.5 oz):
|of which Saturated||0.3||grams|
|Potassium & Magnesium||trace|
Macronutrient ratio: Calories from carbs (27%), protein (9%), fat (64%)
Ingredients (makes 2 medium jars/ ~ 2 ½ cups):
Spices for toasting:
- Use a combination of your favourite chilies. I used dried Guajillo, Ancho and Chipotle chilies and fresh sweet bell peppers. This combination results in moderately-mild spicy harissa. If you prefer more heat, add some Arbol chilies or skip the bell peppers.
- Start by roasting the bell peppers in an oven preheated to 175 C/ 350 F. Bake for 30-40 minutes, or until the skin is charred and the peppers are soft. Remove from the oven and set aside to cool down. Put a piece of baking foil over the peppers and set aside until they are easy to handle. Then, peel the skin and remove the seeds.
- While the peppers are baking, soften the dried chilies. Place the chilies in a pot and cover with boiling water. Place a lid on top and let them sit for 20-30 minutes.
- Meanwhile, toast the spices. Place the coriander, cumin and caraway seeds in a hot pan and dry-roast briefly for just a minute or two. Grind the spices in a mortar and pestle or a coffee grinder.
- Drain the chilies, remove the stems and seeds.
- Place everything in a food processor or blender: chilies, roasted and peeled bell peppers, toasted and ground spices, sun-dried tomatoes, garlic, turmeric powder, salt, olive oil and lemon juice.
- Process until smooth.
- Place the paste in a jar and store in the fridge for up to a week.
Place any remaining harissa paste in an ice-cube tray and freeze for up to 3 months.