Harissa paste Recipe

North African · Condiment · 15 min total

A fiery and aromatic North African chili paste, essential for adding depth and heat to tagines, couscous, and grilled meats. This homemade version balances smoky dried chilies with warm spices and a hint of sweetness.

Ingredients

• 4 oz dried guajillo or New Mexico chilies, stems and seeds removed
• 2 oz dried ancho chilies, stems and seeds removed
• 4 cloves garlic, peeled
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon caraway seeds
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for storing
• 2 tablespoons lemon juice

Instructions

1. Place dried chilies in a bowl and cover with boiling water. Let soak for 20 minutes until softened.
2. Drain chilies, reserving 1/4 cup of soaking liquid.
3. In a food processor, combine soaked chilies, garlic, cumin, coriander, caraway seeds, smoked paprika, salt, olive oil, and lemon juice. Pulse until a smooth paste forms, adding reserved soaking liquid as needed to achieve desired consistency.
4. Taste and adjust seasoning with more salt or lemon juice if desired.
5. Transfer to a clean jar and cover with a thin layer of olive oil. Refrigerate for up to 1 month.

Tips

• For a milder harissa, use fewer ancho chilies or remove all seeds.
• Store in the refrigerator with a layer of oil on top to preserve freshness.
• Use as a marinade for chicken or lamb, or stir into soups and stews for a spicy kick.

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