Harissa Paste Recipe
Harissa is a versatile chili paste made with a mix of chilies, oil and seasonings, used as a flavor base or a sauce for a wide variety of dishes. Here is my tried and true recipe!
Servings: 6
Calories: 76kcal
Ingredients
- 6 dried guajillo peppers stemmed and seeded
- 6 dried ancho peppers stemmed and seeded
- 3 dried pasilla peppers
- 6 dried chiles de arbol
- 2 tbsp tomato paste optional
- 1 Roasted red bell pepper optional
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons salt
- 6 cloves garlic
- Juice of 1 lemon
Instructions
- Set the dried peppers into a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Set them into the food processor. NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.
- Dry roast the caraway seeds, coriander sees and cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind them up with a mortar and pestle. Into the food processor they go.
- Add all remaining ingredients and process to form a paste while drizzling in the olive oil. Strain for a smoother harissa.
- Store in a jar with a little oil over the top. Use as needed.
Video
Notes
Store in the refrigerator. Because of the use of garlic in this recipe, use within a week.
NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.
You can use other dried peppers of choice, like New Mexican chilies or chilies from the Mediterranean region. Use 4 ounces in weight.
Nutrition
Calories: 76kcal | Carbohydrates: 3g | Fat: 7g | Sodium: 583mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 26.6mg | Calcium: 5mg | Iron: 0.3mg