Homemade Smoky Harissa Paste
A vibrant and smoky North African chili paste that brings a perfect kick to any meal.
dailyrecipesbook.comThere is nothing quite like the flavor of fresh harissa. I started making this years ago because it was hard to find in stores, and now I simply cannot live without it in my fridge. It is so much brighter and more fragrant than the jarred versions you buy at the supermarket.
My favorite way to use this is to stir a big spoonful into shakshuka or spread it onto warm pita bread with falafel. If you find the dried chiles are a bit too spicy for your liking, you can always swap a few of them for more roasted red pepper to mellow things out.
Ingredients
- 4 dried red chiles
- 1 large roasted red pepper
- 3 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- 1
Place the dried chiles in a small bowl and cover them with hot water. Let them soak for about 15 minutes until they are soft and pliable.
- 2
Drain the chiles and remove the stems and seeds.
- 3
Add the softened chiles, roasted red pepper, garlic, coriander, caraway, cumin, salt, olive oil, and lemon juice into a food processor.
- 4
Pulse the mixture until you reach a smooth or slightly chunky consistency, depending on how you like your sauce.
- 5
Transfer the harissa to a clean glass jar and store it in the refrigerator until you are ready to use it.
๐ก Tips
Store your harissa in an airtight glass jar in the refrigerator for up to two weeks. You can drizzle a little extra olive oil on top of the paste to help it stay fresh longer. It is wonderful swirled into hummus or mixed into yogurt for a quick dipping sauce.
Made this recipe? Let us know how it went.
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