Homemade harissa is 10x better than store bought, and that is a fact! It has a deeper and more complex flavor profile, and you can control your spice level for those sensitive to super spicy harissa. For those who have never had harissa, it is a North African chili paste spread. It is used in a lot of dishes like tagine, stews, marinations, etc.
Key Ingredients and Substitutions:
- Dried Ancho and Guajillo Chilis – These are the main flavoring ingredients in this recipe. It might be hard to find in a store, so either go to a Mexican market, or order off of Amazon.
- Coriander, Cumin and Caraway Seeds – I personally like to toast whole spices for Harissa and then grind to a powder. You get MUCH better flavor this way. You can however substitute for pre ground spices and omit the toasting part.
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SERVINGS: 2 cups
- PREP TIME: 30 Mins
- COOK TIME: 10 Mins
- TOTAL TIME: 40 Min
Ingredients:
- 10 Ancho Chile, stemmed and seeded
- 2 Guajillo chile, stemmed and seeded
- 1 tsp coriander seeds
- 3 tsp cumin seeds
- 1 tsp caraway seeds
- 1 jarred roasted red bell pepper
- 4 garlic cloves
- 1 and 1/2 Lemons juiced
- salt
- 1.5 tsp smoked paprika
- 1/4 cup olive oil
Preparation:
STEP 1.
Boil a pot of water and remove from the heat. In a stainless steel bowl add the chilis and the boiled water. Soak for 30 minutes, or until the chilis are soft.
STEP 2.
In a pan over medium heat, add the whole spices and toast for 2-4 minutes until fragrant. You will know they are ready when you start to hear them pop and they are golden brown. Remove from the heat.
STEP 3.
In a spice grinder, grind the toasted seeds until they are a fine powder. Set aside.
STEP 4.
Once the chilis are soft, remove them from the water. Add them to a blender along with the spices, roasted bell pepper, garlic cloves, lemon juice, a pinch of salt and smoked paprika. Blend while pouring in the olive oil until smooth.
STEP 5.
Taste and adjust seasoning accordingly. Store up to 3 weeks in the fridge.
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