Homemade Harissa Two Ways
User Reviews
5.0
3 reviews
Excellent
Homemade Harissa Two Ways
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
mild
- 1 ounce guajillo chiles
- ½ ounce (chiles) de arbol
- 1 ounce pasilla chiles
- 1 roasted red bell pepper, seeded
- 2 garlic cloves, chopped
- 2 teaspoons mined marjoram
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ lemon, juiced
- ¼ teaspoon salt
- Pinch of black pepper
- ¼ cup plus 2 tablespoons extra virgin olive oil
spicy
- 2 ounces chiles de árbol
- 2 ounces guajillo chiles
- 14 sundried tomatoes, not in oil
- 4 garlic cloves
- 1 lemon, juiced
- ½ teaspoon minced mint
- 2 teaspoons cumin seeds
- 1 ½ teaspoons coriander seeds
- ½ teaspoon caraway seeds
- ¼ teaspoon salt
- pinch black pepper
- ¼ cup extra virgin olive oil
Instructions
- For Mild: Place chiles into a bowl and top with boiling water. Cover and set aside for 1 hour. Once chiles have steeped, remove seeds and stems and place in a food processor with the remaining ingredients, except oil. Pulse 6 to 8 times. With the motor running, drizzle oil into mixture until a loose paste/sauce forms. Adjust seasonings, scoop into a jar, seal, and store in the refrigerator for up to 3 months.
- For Spicy: Place chiles into a bowl and top with boiling water. Cover and set aside. While chiles steep, toast spices in a skillet over medium heat for 4 to 5 minutes or until fragrant. Grind until a powdery consistence forms. Set aside. Once chiles have steeped, remove stems and seeds and place into a food processor with the remaining ingredients, except the oil. Pulse 6 to 8 times. With the motor running, drizzle oil into mixture until a loose paste/sauce forms. Adjust seasonings, scoop into a jar, seal, and store in the refrigerator for up to 3 months.
Notes
- *Makes 1 cup each
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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