Harissa is a hot chile paste that is commonly used in North African cooking, mainly Moroccan, Algerian and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes.
Prep: 10 min
- 10-12 dried red chile peppers*
- 3 cloves garlic, minced
- 1/2 teaspoon kosher or sea salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
* Very spicy harissa: use a blend of cayenne, chile de arbol or cayenne with a milder chile such as ancho chiles
* Medium spiciness: use a blend of New Mexico chiles with guajillo chiles
- Soak the dried chiles in hot water for 30 minutes. Drain. Remove stems and seeds.
- In a food processor combine drained chile peppers, garlic, salt and olive oil.
Blend. Add remaining spices and blend to form a smooth paste.
- Store in an airtight container. Drizzle a small amount of olive oil on
top to keep fresh.
Will keep for a month in the refrigerator.