Easy Harissa Paste Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
40 mins
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Servings
24
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Calories
52 kcal
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Course
Condiments
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Cuisine
Middle Eastern, Moroccan, Turkish
Easy Harissa Paste Recipe
Description
Easy Harissa Paste Recipe uses a blend of dried chiles including guajillo, ancho, and chile de árbol toasted alongside garlic cloves to develop smoky aromas. These softened chiles are combined with toasted cumin, coriander, and caraway seeds that have been ground to release their fragrance. Tomato paste and Kashmiri chili powder enrich the paste with color and mild heat, balanced with fresh lemon juice and cider vinegar for acidity.
The mixture is pulsed to combine roughly, then blended into a smooth paste with olive oil and salt for seasoning. The paste offers a complex balance of smoky, tangy, and earthy flavors with moderate heat, suitable for use as a marinade, sauce, or addition to soups and stews.
This harissa paste is versatile for boosting flavor in a variety of cuisines and dishes. Storage in an airtight jar in the refrigerator preserves the paste's flavor for several weeks. Variations can be made substituting dried chile varieties or adjusting spice levels according to preference.
Ingredients
- 6 guajillo chile dried
- 3 ancho chile dried
- 2 dried chile de árbol
- 4 garlic peeled, cloves
- 3 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoons caraway seeds
- 1 tablespoon tomato paste
- 1½ teaspoons kashmiri chili powder
- 2 tablespoons lemon juice fresh
- 3 tablespoons cider vinegar
- ½ cup olive oil , divided
- 1 teaspoon salt , more to taste
Instructions
- Place a frying pan or skillet over high heat. Once the pan is hot, add the dried chiles and garlic cloves. Toast until fragrantly smoky and charred – about 2 to 3 minutes. Pick out the garlic and set aside.
- Transfer the chiles to a heat-proof bowl and cover them with boiling water. Place a small plate on top of the chiles to fully submerge them. Soak for 30 minutes, then drain the softened chiles. Remove the stems and roughly chop them along with the toasted garlic.
- While the peppers rehydrate, add the cumin, coriander and caraway seeds to the same frying pan and toast over medium heat until fragrant – about 2 minutes. Add the toasted spices to a food processor and blitz for a minute to break them down.
- Add the rehydrated chiles, toasted garlic cloves, tomato paste, and chilli powder to the food processor bowl containing the spices. Pulse a few times until everything is roughly chopped and well combined. Scrape down the sides as needed.
- Add the lemon juice, cider vinegar, 4 tablespoons of olive oil and the salt to the food processor. Blitz until you have a coarse, thick paste.
- Transfer the harissa paste to a small bowl and stir through the remaining 4 tablespoons of olive oil.
- Refrigerate the harissa in a sterilised airtight container and use it within a week. Or, for longer storage, cover the surface of the harissa paste with a thin layer of olive oil. This way, it will last for up to four weeks.
Notes
- If you lack specific dried chiles, use available varieties but expect changes in flavor and heat.
- Substitute Kashmiri chili powder with ground cayenne for more heat or smoked paprika for mild smoky flavor.
- Whole spices can be replaced with ground versions if necessary, though toasting enhances flavor.
- Store harissa paste in an airtight container in the fridge to maintain freshness for several weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 52kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 0.4g | 1% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 107mg | 4% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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