Harissa Paste

Name: Harissa Paste
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: North African
Ingredients: 4 oz dried guajillo or ancho chilies, stemmed, seeded; 1 cup jarred roasted red peppers, drained; 4 garlic cloves, peeled; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp caraway seeds, toasted; 1/4 cup extra virgin olive oil; 2 tbsp fresh lemon juice; 1/2 tsp kosher salt

A fiery North African chili paste made with rehydrated dried chilies, roasted red peppers, and aromatic spices. Stir into soups, rub onto meats, or swirl into yogurt and dips.

30 minMediumServes 1235 cal/serving

North AfricanSauceBlenderVegetarianVeganPaleoWhole30Low CarbHalal-friendlyKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 oz dried guajillo or ancho chilies, stemmed, seeded
1 cup jarred roasted red peppers, drained
4 garlic cloves, peeled
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp caraway seeds, toasted
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp kosher salt

Instructions

1

Tear 4 oz stemmed, seeded dried guajillo or ancho chilies into pieces and cover with boiling water. Soak 15 minutes until softened, then drain.
2

Toast 1/2 tsp toasted caraway seeds in a dry skillet over medium heat for 30 seconds until fragrant.
3

Add the rehydrated chilies, 1 cup drained jarred roasted red peppers, 4 peeled garlic cloves, toasted caraway, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika, and 2 tbsp fresh lemon juice to a food processor.
4

Pulse until a rough paste forms, scraping down the sides as needed.
5

With the motor running, drizzle in 1/4 cup extra virgin olive oil until the paste is smooth but still has some texture.
6

Season with 1/2 tsp kosher salt and taste. Add reserved chili soaking liquid to adjust consistency.
7

Transfer to a jar and top with a thin layer of olive oil. Refrigerate for up to 3 weeks.

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Questions

How long does Harissa Paste take?

As written, 30 minutes: 20 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 1, 15 minutes.

Is there a substitute for dried chiles in Harissa Paste?

The entry for Harissa Paste calls for 4 oz dried guajillo or ancho chilies, stemmed, seeded. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

Is Harissa Paste keto-friendly?

A serving of Harissa Paste carries 5 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

How many calories are in Harissa Paste?

One serving (the recipe makes 12) is about 35 calories, with 1 g protein, 5 g carbohydrate and 1 g fat, plus 1 g fiber and 95 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Harissa Paste ahead?

Yes, it takes well to being made ahead. Refrigerate Harissa Paste in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Serve it with

Braised Lamb Shanks with Dates and Apricots main
Air Fryer Harissa Cauliflower starter
Pepper Steak main

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