Harissa Chili Paste
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
16 servings (1 tbsp each)
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Calories
88 kcal
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Cuisine
African
Harissa Chili Paste
Description
This harissa recipe begins by soaking stemmed and seeded dried chilies in boiling water until softened. Meanwhile, caraway, coriander, and cumin seeds are toasted to release their aromas, then ground finely. The softened chilies, ground spices, garlic, and salt are processed together into a thick paste, and olive oil is gradually added to create a smooth, spreadable texture.
The paste carries a complex flavor profile: smoky and spicy from the chilies with warm, earthy notes from the toasted spices and garlic. It can be used as a condiment, marinade, or ingredient to add heat and depth to dishes.
The choice of dried chilies determines the heat level, from mild guajillo or ancho to hot arbol or chipotle. The paste stores well in the refrigerator for up to one week and can be frozen in small portions for longer storage. To use frozen portions, thaw overnight or add directly to hot preparations.
Ingredients
- 4 ounces dried chilies stemmed and seeded (see note 1)
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 4 cloves garlic peeled
- 1 teaspoon salt
- 3 tablespoons olive oil
Instructions
- In a large bowl, add dried chiles and enough boiling water to cover and submerge (you may need to weigh the chiles down with a plate). Soak for 10 to 15 minutes, until completely softened. Drain well.
- Meanwhile, in a small skillet over medium-low heat, add caraway seeds, coriander seeds, and cumin seeds. Toast until fragrant, about 5 minutes. Transfer toasted spices to a small grinder or mortar and pestle and process until finely ground.
- To a food processor, add drained chiles, ground spices, garlic, and salt. Process until a thick paste forms, scraping down the sides as necessary. With the motor running, drizzle in olive oil and process until smooth. Add more salt to taste if desired.
Notes
- Select dried chiles based on desired heat: mild (Guajillo, Ancho), medium (Puyo, New Mexico, Pasilla), or spicy (Arbol, Morita, Chipotle).
- Remember to stem and seed the chilies before soaking to reduce bitterness and control heat.
- This recipe yields about 1 cup (16 tablespoons) of harissa paste.
- Store the paste covered in the refrigerator for up to 1 week.
- For longer storage, freeze the paste in small portions; thaw overnight or add directly to hot dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (1 tbsp each)
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 165mg | 7% |
| Potassium | 315mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3969IU | 79% |
| Vitamin C | 9mg | 10% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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