Description
This easy homemade Harissa recipe is a flavorful North African chili paste made with dried chiles, roasted red peppers, and aromatic spices. It delivers a smoky, spicy, and tangy punch perfect for enhancing meats, vegetables, and stews. Prepared in just 10 minutes using a food processor, this versatile condiment can be stored in the fridge for several weeks, developing more depth of flavor as it rests.
Ingredients
Chiles and Peppers
- 7 dried New Mexico chiles or Guajillo chiles
- 6 oz jarred roasted red peppers, drained, rinsed, and dried (approximately 2 large peppers)
Spices and Seasonings
- 2 tbsp tomato paste
- 4 large garlic cloves, peeled
- 1 tsp caraway seeds, toasted and ground
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- Kosher salt, to taste
Liquids and Oils
- Juice of 1 large lemon (about 2 tbsp fresh lemon juice)
- 2 tbsp quality extra virgin olive oil, plus more for storing
Instructions
- Soak and Prepare the Dried Chiles: Place the dried chiles in a heat-safe bowl and cover with hot water. Let them soak for 30 minutes until they become tender and rehydrated. Drain the chiles thoroughly, then remove and discard the stems and seeds.
- Combine Chiles with Remaining Ingredients: Transfer the soaked chiles to the bowl of a large food processor fitted with a blade. Add tomato paste, drained roasted red peppers, peeled garlic cloves, toasted and ground caraway seeds, ground coriander, ground cumin, smoked paprika, cayenne pepper, and a generous pinch of kosher salt. Pour in the fresh lemon juice.
- Make the Harissa Paste: Turn on the food processor and, while it is running, slowly drizzle the extra virgin olive oil through the top opening. Stop the processor occasionally to scrape down the sides to incorporate all ingredients evenly. Continue processing until the mixture reaches a smooth, thick, paste-like consistency. Taste and adjust seasoning as needed. Note that flavor will deepen after resting in the fridge.
- Store: Transfer the finished harissa paste to a clean mason jar. To preserve freshness and prevent oxidation, pour a very thin layer of extra virgin olive oil over the surface. Seal the jar tightly with the lid and refrigerate. The harissa will keep well for several weeks.
Notes
- The soaking time is important for softening dried chiles to blend smoothly.
- Adjust cayenne pepper according to preferred spice level.
- Store harissa in the fridge with a thin layer of oil on top to extend shelf life and preserve vibrant flavors.
- Harissa flavor improves after sitting for a day or two in the refrigerator.
- Use toasted and ground caraway seeds for best aromatic flavor.
- Great as a condiment, marinade, or stirred into soups and stews.
- Prep Time: 10 minutes (including soaking time)
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: North African
