Harissa

Harissa is a dried chili paste from Tunisia made with garlic, spices, and olive oil. It's packed with flavor and delicious as a condiment, marinade, or spread.

Course Pantry

Cuisine African

Prep Time 30

Cook Time 10

Total Time 40

Servings servings (1 tbsp each)

Calories 88kcal

Author Meggan Hill

Ingredients

4 ounces dried chilies stemmed and seeded (see note 1)
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
11/2 teaspoon cumin seeds
4 cloves garlic peeled
1 teaspoon Salt
3 tablespoons olive oil

US Customary - Metric

Instructions

In a large bowl, add dried chiles and enough boiling water to cover and submerge (you may need to weigh the chiles down with a plate). Soak for 10 to 15 minutes, until completely softened. Drain well.
Meanwhile, in a small skillet over medium-low heat, add caraway seeds, coriander seeds, and cumin seeds. Toast until fragrant, about 5 minutes. Transfer toasted spices to a small grinder or mortar and pestle and process until finely ground.
To a food processor, add drained chiles, ground spices, garlic, and salt. Process until a thick paste forms, scraping down the sides as necessary. With the motor running, drizzle in olive oil and process until smooth. Add more salt to taste if desired.

Notes

Dried chiles: You'll need 4 ounces of dried chiles, and you can determine how spicy the harissa is based on which ones you choose. Be sure to stem and seed the chiles before soaking.
- Mild: Guajillo chiles, Ancho chiles
- Medium: Puyo chiles, New Mexico (Hatch) chiles, Pasilla chiles
- Spicy: Arbol chiles, Morita chiles, Chipotle chiles
Yield: This recipe makes 1 cup of harissa (about 16 tablespoons).
Storage: Store covered in the refrigerator for up to 1 week.
Freezer: Freeze the paste in small portions for up to 3 months. Thaw overnight in the refrigerator or add directly to hot soups or sauces.

Nutrition