Learn to make authentic harissa paste at home with dried chilies, garlic, and warm spices. This versatile North African condiment adds bold flavor to any dish. Get the recipe.
Harissa is a common ingredient in North African recipes
Ingredients
- 2-oz mildly hot dried chilies (eg Guajillo)
- 2-oz mild dried chilies (eg Anaheim)
- 5-cloves garlic, peeled
- 2-tbsp water
- 2-tbsp extra virgin olive oil
- ½-tsp freshly ground caraway seeds
- ¼-tsp freshly ground coriander seeds
- 1 ½-tsp salt
- Extra virgin olive oil, for topping off
Instructions
- Soak the dried chilies in water to cover until softened, about 45 minutes to 1 hour
- Drain and remove the stems and seeds
- Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides
- Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt
- Store in a jar, covering the surface of the paste with a layer of olive oil
- Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil
Variation
To make a hot harissa, use 4-oz dried Guajillo chilies and 1/2-oz dried chile de Arbol