Homemade Harissa (spicy paste)
This spicy red chili paste is an easy and versatile condiment to make at home. Use it as a dip or spread mixed with softer condiments like mayo, add a tablespoon to tomato sauce for pasta or stir it into your brunch shakshuka, huevos rancheros or egg curry.
Servings 0.5 cup
Ingredients
- 10 to 12 dried red chilies I use guajillo, serrano and regular red chiles
- 1 roasted medium red pepper about 4 pieces if from a jar
- 3 tablespoons olive oil
- 2 garlic cloves
- ¼ teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Soak 10 to 12 dried red chilies with boiling water in a medium bowl. Set aside for 20 to 25 minutes until they are soft.
- Lightly toast ¼ teaspoon caraway seeds, 1 teaspoon cumin seeds and 1 teaspoon coriander seeds in a skillet for a few minutes until fragrant. Be careful as they can easily burn. Let cool.
- Drain the soaked red chilies and add them to the bowl of a food processor, a jar (if using an immersion blender) or regular blender.
- Add 1 roasted medium red pepper, 3 tablespoons olive oil, 2 garlic cloves, the toasted seeds, 1 teaspoon paprika, 1 tablespoon tomato paste, 1 teaspoon salt and 1 tablespoon lemon juice.
- Blend until creamy and smooth, and the olive oil is fully incorporated. Taste and adjust to your palate.
- Transfer to a glass jar with a tight lid and keep refrigerated.
Notes
Storing: it keeps well for a few weeks in the fridge and frozen for a month.
Chiles and spices. All palates are different, so adjust to your taste. You might not like a certain spice or want more garlic. Process and adjust. Write down the changes so you can make it exactly the next time. I sometimes add chipotles in adobo that add a wonderful smokiness.
