Homemade Harissa Chili Paste - Recipe
This homemade harissa paste is the ultimate chili paste with a mixture of peppers, oil and seasonings, including cumin, caraway, coriander and more. Learn how to make it.
- 6 dried guajillo peppers stemmed and seeded
- 6 dried ancho peppers stemmed and seeded
- 3 dried pasilla peppers
- 6 dried chiles de arbol or other dried peppers of choice
- 2 tbsp tomato paste
- 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
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.
Store in a jar with a little oil over the top. Use as needed.
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.
Calories: 76kcal | Carbohydrates: 3g | Fat: 7g | Sodium: 583mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 26.6mg | Calcium: 5mg | Iron: 0.3mg