Description
Harissa paste is a flavorful North African chili condiment made from dried chili peppers, roasted red bell peppers, aromatic spices, garlic, olive oil, and fresh lemon juice. This version is mildly spicy with a sweet and tangy profile, perfect for adding depth to soups, sauces, roasted vegetables, sandwiches, and more.
Ingredients
Chili Peppers
- 6 dried ancho, guajillo, or pasilla chile peppers
- 2 roasted red bell peppers
Other Ingredients
- ¼ cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon whole caraway seeds, toasted and crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Soak the dried chiles: Remove stems and seeds from the dried ancho, guajillo, or pasilla chiles. Place them in a bowl of hot water and soak for 30 minutes until softened. Drain thoroughly.
- Prepare the harissa paste: In a food processor, combine the soaked dried chiles, roasted red bell peppers, fresh lemon juice, extra-virgin olive oil, minced garlic, toasted and crushed caraway seeds, ground coriander, ground cumin, sea salt, and a few grinds of black pepper. Process the mixture until it is completely smooth, scraping down the sides as needed.
- Adjust seasoning: Taste the harissa paste and add more salt or freshly ground black pepper as desired to balance the flavors.
Notes
- The dried chiles used are mild in heat. To make the harissa spicier, add red pepper flakes or cayenne pepper to taste.
- Alternatively, substitute 1 to 2 dried chipotle peppers with 4 to 5 milder chiles to increase the heat level.
- Harissa can be stored in an airtight container in the refrigerator for up to 2 weeks.