Homemade Harissa Recipe (How to Make Harissa Paste)

Name: Homemade Harissa Recipe (How to Make Harissa Paste)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 6 dried Guajillo peppers; 6 dried ancho peppers; 3 dried pasilla peppers; 6 dried chiles de arbol; 2 tbsp tomato paste; 1 roasted red bell pepper; 1/2 teaspoon caraway seeds; 1/4 teaspoon coriander seeds; 1/4 teaspoon cumin seeds; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons salt; 6 cloves garlic; Juice of 1 lemon

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4.7

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
76 kcal
Course
Main Course
Cuisine
American

Homemade Harissa Recipe (How to Make Harissa Paste)

Winston Rice

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Harissa is a versatile chili paste made with a mix of chilies, oil and seasonings, used as a flavor base or a sauce for a wide variety of dishes. This is my tried and true recipe I've been making for years.

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Ingredients

Servings

6 dried Guajillo peppers stemmed and seeded
6 dried ancho peppers stemmed and seeded
3 dried pasilla peppers
6 dried chiles de arbol
2 tbsp tomato paste optional
1 roasted red bell pepper optional
1/2 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
6 cloves garlic
Juice of 1 lemon

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Instructions

Set the dried peppers into a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Set them into the food processor. NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.
Dry roast the caraway seeds, coriander sees and cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind them up with a mortar and pestle. Into the food processor they go.
Add all remaining ingredients and process to form a paste while drizzling in the olive oil. Strain for a smoother harissa.
Store in a jar with a little oil over the top. Use as needed.

Notes

Store in the refrigerator. Because of the use of garlic in this recipe, use within a week.
NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.
You can use other dried peppers of choice, like New Mexican chilies or chilies from the Mediterranean region. Use 4 ounces in weight.

Nutrition Information

Show Details

Calories 76kcal (4%) Carbohydrates 3g (1%) Fat 7g (11%) Sodium 583mg (24%) Potassium 72mg (2%) Sugar 1g (2%) Vitamin A 885IU (18%) Vitamin C 26.6mg (30%) Calcium 5mg (1%) Iron 0.3mg (2%)