Easy Harissa Recipe
User Reviews
4.8
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Prep Time
10 mins
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Soak Time
30 mins
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Total Time
10 mins
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Servings
24 tablespoons
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Calories
134 kcal
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Course
Condiments
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Cuisine
Mediterranean, North African
Easy Harissa Recipe
Description
The preparation starts by soaking dried New Mexico chiles in hot water until softened, then removing stems and seeds. These are combined in a food processor with drained roasted red peppers, fresh garlic cloves, tomato paste, and a spice blend of toasted ground caraway seeds, ground coriander, ground cumin, smoked paprika, cayenne pepper, kosher salt, and fresh lemon juice.
The ingredients are processed into a paste, with extra virgin olive oil drizzled during blending to create a smooth, cohesive texture. The harissa delivers smoky, spicy, and tangy notes, with the lemon adding brightness and garlic lending pungency.
The paste can be used immediately but benefits from sitting 1 to 2 days in the fridge to marry the flavors. It makes about 1 ½ cups and serves in 2-tablespoon portions as a condiment or ingredient in dishes requiring a chili paste.
Stored in a covered jar with a layer of olive oil on top, the harissa lasts 2 to 3 weeks refrigerated. Portions can be frozen for up to a month. The recipe notes that adding olive oil atop the stored paste between uses helps prevent spoilage.
Ingredients
- 7 New Mexico chile or a combination of dried New Mexico Chiles and another kind of dried hot chiles such as de arbol or chipotle chiles, dried; or Guajillo chiles
- 6 oz roasted red peppers drained rinsed, and dried (2 large peppers, jarred
- 2 tbsp tomato paste
- 4 garlic peeled, large cloves
- 1 tsp caraway seed toasted and ground (use a mortar and pestle, grinder or food processor
- 2 tsp ground coriander
- 2 tsp cumin ground
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- kosher salt
- lemon 2 tbsp fresh lemon juice, juice of 1 large
- 2 tbsp olive oil more for later, quality, extra virgin
Instructions
- Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
- Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
- Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
- Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Notes
- This recipe yields about 1½ cups of harissa paste; a serving size is 2 tablespoons.
- For best flavor, let the harissa rest 1 to 2 days in the fridge before use.
- Store in a covered jar with a thin layer of extra virgin olive oil on top to preserve freshness.
- Homemade harissa keeps refrigerated for 2 to 3 weeks and can be frozen in smaller portions for up to 1 month.
- When using portions from the jar, add more olive oil to cover the paste before storing again to prevent spoilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24tablespoons
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 13.4kcal | 1% |
| Carbohydrates | 0.6g | 0% |
| Protein | 0.1g | 0% |
| Fat | 1.3g | 2% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 11mg | 0% |
| Potassium | 20.3mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 79.1IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 3.7mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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