Homemade Harissa Paste (Printer-Friendly)
Bold North African chili paste with roasted peppers, dried chilies, and vibrant spices.
# What You’ll Need to Cook:
→ Chilies
01 -
4 dried guajillo peppers, stemmed and seeded
02 -
3 dried ancho peppers, stemmed and seeded
03 -
2 dried pasilla peppers, stemmed and seeded
04 -
2 dried chile de arbol peppers, stemmed and seeded
→ Vegetables
05 -
1/2 cup roasted red bell peppers
06 -
4 cloves fresh garlic
→ Spices & Seasonings
07 -
1 teaspoon caraway seeds
08 -
1 teaspoon coriander seeds
09 -
1 teaspoon cumin seeds
10 -
1 teaspoon salt
→ Liquids
11 -
3 tablespoons extra virgin olive oil
12 -
2 tablespoons lemon juice
13 -
1 tablespoon tomato paste (optional)
# Steps to Prepare:
01 -
Place stemmed and seeded dried chilies in a bowl, cover with boiling water, and soak for 20–30 minutes until softened.
02 -
Toast caraway, coriander, and cumin seeds in a dry skillet over medium heat until fragrant, about 2–3 minutes. Cool and grind.
03 -
Transfer softened chilies to a food processor. Add roasted red peppers, garlic, ground spices, salt, tomato paste, olive oil, and lemon juice.
04 -
Blend until smooth. For a silkier texture, strain the paste through a fine mesh sieve.
05 -
Transfer harissa to a jar, cover with a layer of olive oil, and refrigerate. It keeps for up to 2 weeks.
# Extra Cooking Tips:
01 -
Dry toasting dried peppers before soaking can enhance their flavor.
02 -
Harissa can be customized with smoked paprika, sun-dried tomatoes, or different chili varieties.