Harissa Paste

Harissa Paste

Smoky dried chiles and toasted spices blend into a fiery North African paste.

Total 1 hr 30 min Makes 16 oz Calories 54/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This roasted red pepper and dried chile paste delivers deep smoky heat balanced with garlic, cumin, and coriander. Traditional to North African cooking, it works as a marinade base, stir-in for stews, or condiment stirred into yogurt and olive oil. A splash of vinegar and preserved lemon brighten the finished paste.

Ingredients

  • 8 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 2 red bell peppers, roasted, peeled, and seeded
  • 6 cloves garlic, peeled
  • 2 tablespoons cumin seeds, toasted
  • 2 tablespoons coriander seeds, toasted
  • 1 teaspoon caraway seeds, toasted
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup extra-virgin olive oil, plus more for topping
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/4 cup warm water, as needed

Method

  1. Place the dried guajillo and ancho chiles in a heatproof bowl and cover with boiling water. Let soak until softened.

  2. Drain the softened chiles, reserving 1/4 cup of the soaking liquid, and set both aside.

  3. Toast the cumin, coriander, and caraway seeds in a dry skillet over medium heat, shaking often, until fragrant.

  4. Grind the toasted seeds to a fine powder using a spice grinder or mortar and pestle.

  5. In a food processor, combine the drained chiles, roasted red peppers, garlic, ground toasted spices, smoked paprika, and cayenne.

  6. Add the olive oil, lemon juice, red wine vinegar, and salt, then process until mostly smooth, scraping down the sides as needed.

  7. With the processor running, stream in reserved soaking liquid or warm water a tablespoon at a time until the paste reaches a thick, spreadable consistency.

  8. Taste and adjust salt, lemon juice, or cayenne to preference.

  9. Transfer the harissa to a clean jar, smooth the top, and pour a thin layer of olive oil over the surface to seal.

  10. Refrigerate before serving to let the flavors meld.

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★ 4.8 (1)

Harissa Paste

This roasted red pepper and dried chile paste delivers deep smoky heat balanced with garlic, cumin, and coriander. Traditional to North African cooking, it works as a marinade base, stir-in for stews, or condiment stirred into yogurt and olive oil. A splash of vinegar and preserved lemon brighten the finished paste.

1 hr 30 min 16 oz 54 cal

Ingredients

  • 8 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 2 red bell peppers, roasted, peeled, and seeded
  • 6 cloves garlic, peeled
  • 2 tablespoons cumin seeds, toasted
  • 2 tablespoons coriander seeds, toasted
  • 1 teaspoon caraway seeds, toasted
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup extra-virgin olive oil, plus more for topping
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/4 cup warm water, as needed

Method

  1. 1

    Place the dried guajillo and ancho chiles in a heatproof bowl and cover with boiling water. Let soak until softened.

  2. 2

    Drain the softened chiles, reserving 1/4 cup of the soaking liquid, and set both aside.

  3. 3

    Toast the cumin, coriander, and caraway seeds in a dry skillet over medium heat, shaking often, until fragrant.

  4. 4

    Grind the toasted seeds to a fine powder using a spice grinder or mortar and pestle.

  5. 5

    In a food processor, combine the drained chiles, roasted red peppers, garlic, ground toasted spices, smoked paprika, and cayenne.

  6. 6

    Add the olive oil, lemon juice, red wine vinegar, and salt, then process until mostly smooth, scraping down the sides as needed.

  7. 7

    With the processor running, stream in reserved soaking liquid or warm water a tablespoon at a time until the paste reaches a thick, spreadable consistency.

  8. 8

    Taste and adjust salt, lemon juice, or cayenne to preference.

  9. 9

    Transfer the harissa to a clean jar, smooth the top, and pour a thin layer of olive oil over the surface to seal.

  10. 10

    Refrigerate before serving to let the flavors meld.