Homemade Harissa Paste
This homemade harissa paste comes together with minimal effort. It's perfectly smoky and complex with many culinary uses.
Servings 8 oz
Ingredients
- 6 dried Guajillo chili peppers destemmed and deseeded
- 1/2 cup roasted red peppers drained
- 1 Tbsp. tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp caraway seeds dry toasted
- 1 Tbsp. white wine vinegar or apple cider
- 2 Tbsp. lemon juice
- 3 large garlic cloves
- 2 Tbsp. olive oil
- ¾ tsp salt more to taste
Instructions
- Remove the stems and seeds from the dried peppers. Place the chili peppers in a bowl and cover with hot water. Soak the peppers for at least 30 minutes, until they are rehydrated. Drain.
- Transfer the chilis to a food processor and give them a few pulses to chop them up. Add the rest of the ingredients.
- Add the rest of the ingredients and process until you reach the desired paste-like consistency.
- Taste and adjust for seasoning.
- Store in an airtight container in the refrigerator for 1-2 weeks.
Notes
- Make sure you blend the ingredients for long enough to fully chop up the chili peppers into small pieces. Otherwise, the paste may not properly form and chunks of pepper will be left in the harissa paste.
- For best taste, allow the harissa paste to sit in the fridge for 1 or 2 days before using.