Name: Homemade Harissa
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 6 dried ancho, guajillo, or pasilla chiles; 2 roasted red peppers; 1/4 cup lemon juice; 3 tablespoons olive oil; 4 garlic cloves; 1 teaspoon toasted crushed caraway seeds; 1 teaspoon coriander; 1 teaspoon cumin; 1/2 teaspoon sea salt; black pepper

01

Overview

Prep45 min

Cook0 min

Total45 min

Servings8

DifficultyEasy

02

Ingredients

6 dried ancho, guajillo, or pasilla chiles2 roasted red peppers1/4 cup lemon juice3 tablespoons olive oil4 garlic cloves1 teaspoon toasted crushed caraway seeds1 teaspoon coriander1 teaspoon cumin1/2 teaspoon sea salt black pepper

03

Equipment

Blender or food processor
Bowl

04

Method

01

Soften the chiles

Remove the stems and seeds from the dried chiles. Soak them in hot water for 30 minutes, then drain.

02

Blend

Process the softened chiles with the roasted peppers, lemon juice, olive oil, garlic, caraway, coriander, cumin, salt, and pepper until smooth.

03

Adjust and jar

Taste and adjust the seasoning, then jar it and refrigerate.

✦

Tips

NoteStart mild and build heat gradually \u2014 subtraction is not an option.

NoteToast the whole spices briefly for a deeper flavor.

NoteRefrigerate up to 1 week or freeze up to 3 months.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorRefrigerate up to 1 week.

FreezerFreeze up to 3 months.

?

Frequently asked

How spicy is this version?+

Mildly warm with anchos or pasillas \u2014 the roasted peppers round it out. Guajillos run a notch hotter.

Can I use it straight from the jar?+

Yes, but it shines thinned with olive oil as a drizzle or stirred into yogurt.

Why lemon juice?+

It is what keeps the paste bright instead of flat \u2014 North African versions often finish with acid for the same reason.

Homemade Harissa

Overview

Ingredients

Equipment