How to Make Harissa Paste

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So, I made harissa paste. I am not sure if this would be considered “authentic.” But whatever. It’s freaking fantastic. I can’t stop eating it.

It all started when we were in LA with friends and they made us harissa tempeh. We loved it but I couldn’t find the one they used, but I did find a spice mix. I researched harissa and decided to make my own. My version doesn’t have extra spicy peppers but my husband loved it and so it’s a keeper over here.

You can add serranos or chili peppers, if you like it spicy. These measurements make about a cup. I store mine in an 8oz. jelly jar.

2 tablespoons Harissa spice mix
2 roasted red peppers *
2 cloves of garlic
4 sun dried tomatoes
2 tablespoons tomato paste
3 teaspoons agave
The juice of 1/2 lemon
1 to 3 tablespoons olive oil
1/2 teaspoon salt

*Roast your own peppers or buy jarred ones. But as I always say, homemade is best! Note, if you do roast your own peppers, save the juice and use it in the harissa!

Drop all of the ingredients into the food processor and let it rip. Go until a paste forms. Voila. Store in a jar in the refrigerator or for longer in the freezer. Enjoy in a tofu scramble (with scallions and mashed avocado as pictured below), as marinade for tempeh, or a topping for eggplant or potatoes!

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