Harissa Paste
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.
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
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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.
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2
Toast 1/2 tsp toasted caraway seeds in a dry skillet over medium heat for 30 seconds until fragrant.
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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.
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4
Pulse until a rough paste forms, scraping down the sides as needed.
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5
With the motor running, drizzle in 1/4 cup extra virgin olive oil until the paste is smooth but still has some texture.
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6
Season with 1/2 tsp kosher salt and taste. Add reserved chili soaking liquid to adjust consistency.
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7
Transfer to a jar and top with a thin layer of olive oil. Refrigerate for up to 3 weeks.