📝 About This Recipe
Hailing from the vibrant markets of North Africa, this homemade Harissa paste is a fiery, aromatic concentrate that breathes life into any dish. By charring dried chilies and toasting whole spices like caraway and coriander, we unlock deep, earthy undertones without the need for added sugars or preservatives. It’s a versatile, punchy condiment that balances heat with acidity and smoke, making it a sugar-free pantry essential for any adventurous cook.
🥗 Ingredients
Dried Chili Base
- 4 ounces Guajillo Chilies (dried, stems and seeds removed)
- 2 ounces Ancho Chilies (dried, for sweetness and depth)
- 5-8 pieces Chiles de Árbol (dried, adjust based on heat preference)
Toasted Spices
- 2 teaspoons Caraway Seeds (whole)
- 1 teaspoon Coriander Seeds (whole)
- 1 teaspoon Cumin Seeds (whole)
Aromatics and Seasoning
- 5 pieces Garlic Cloves (peeled and roughly chopped)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Apple Cider Vinegar (for tang)
- 1 tablespoon Smoked Paprika (high quality)
- 1 tablespoon Tomato Paste (ensure no sugar added)
- 1.5 teaspoons Kosher Salt (or to taste)
- 1/2 cup Extra Virgin Olive Oil (plus extra for storage)
- 2 cups Boiling Water (for rehydrating chilies)
👨🍳 Instructions
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1
Place the dried Guajillo, Ancho, and de Árbol chilies in a large heat-proof bowl and cover them completely with boiling water. Let them steep for 20 minutes until they are soft and pliable.
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2
While the chilies soak, place a small dry skillet over medium heat. Add the whole caraway, coriander, and cumin seeds.
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3
Toast the spices for 2-3 minutes, shaking the pan frequently, until they become highly fragrant and slightly darkened. Do not let them burn.
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4
Transfer the toasted spices to a mortar and pestle or a spice grinder and process until they are a fine powder.
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5
Drain the soaked chilies, reserving about 1/4 cup of the soaking liquid. Use paper towels to pat the chilies dry to ensure the paste isn't too watery.
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6
Place the rehydrated chilies and the chopped garlic into a food processor or high-speed blender.
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7
Add the freshly ground spice mix, smoked paprika, tomato paste, and salt to the processor.
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8
Pulse the mixture several times until a thick, chunky paste begins to form, scraping down the sides as necessary.
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9
With the motor running on low, slowly drizzle in the lemon juice and apple cider vinegar.
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10
Gradually stream in the extra virgin olive oil while blending until the paste is emulsified and reaches your desired consistency (from slightly chunky to very smooth).
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11
Taste the harissa carefully. If it feels too thick, add a tablespoon of the reserved chili soaking liquid. Adjust salt or lemon juice if needed.
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12
Transfer the finished paste to a clean glass jar. Use a spoon to smooth the top and pour a thin layer of olive oil over the surface to seal out air.
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13
Seal the jar and refrigerate for at least 12 hours before using to allow the complex flavors to meld together.
💡 Chef's Tips
Always wear gloves when handling and seeding dried chilies to avoid skin irritation. For a deeper smoky flavor, you can lightly char the rehydrated chilies in a cast-iron skillet for 1 minute before blending. If you prefer a milder paste, ensure every single seed is removed from the Guajillo and Ancho chilies. Keep the paste fresh by always topping the jar with a fresh layer of olive oil after every use. This paste keeps well in the refrigerator for up to 3 weeks or can be frozen in ice cube trays for long-term use.
🍽️ Serving Suggestions
Stir a tablespoon into roasted carrots or cauliflower for a spicy, sugar-free glaze. Whisk into Greek yogurt with a pinch of salt to create a cooling yet spicy dip for kebabs. Use as a rub for grilled lamb chops or roasted chicken thighs. Swirl into a hot bowl of lentil soup or shakshuka for an instant flavor boost. Mix with extra olive oil to create a punchy salad dressing for hearty grain bowls.