Homemade Harissa Paste

Ingredients

• 10 dried chili peppers (such as guajillo, ancho, or New Mexico) 10 dried chili peppers (such as guajillo, ancho, or New Mexico)
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 8g (Sugars: 2g)
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Place the dried chili peppers in a bowl and cover them with boiling water. Let them soak for 15 minutes until softened.
2. 2.
   Drain the chili peppers and remove the stems and seeds.
3. 3.
   In a blender or food processor, combine the soaked chili peppers, minced garlic, ground cumin, ground coriander, caraway seeds, tomato paste, olive oil, lemon juice, and salt.
4. 4.
   Blend until you achieve a smooth paste consistency. If needed, add a little water to thin it out.
5. 5.
   Taste and adjust the seasoning according to your preference, adding more salt or lemon juice if desired.
6. 6.
   Transfer the Harissa paste to a sterilized jar and store it in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Dried chili peppers — Adjust the variety and quantity of chili peppers based on your preferred level of spiciness. You can also mix different types of dried chili peppers to achieve a more complex flavor profile.

Tips & Tricks

• To intensify the smoky flavor, you can roast the dried chili peppers before soaking them.
• Store the Harissa paste in a sterilized jar and ensure it is completely covered with a layer of olive oil to prolong its shelf life.
• Use Harissa as a marinade for grilled meats, a flavor booster in stews and soups, or as a condiment to spice up sandwiches and wraps.
• Adjust the spiciness by adding more or fewer chili peppers, or by including the seeds for an extra kick.
• Experiment with different spices like smoked paprika or cinnamon to customize the flavor profile of your Harissa paste.

Serving advice

Serve Harissa as a condiment alongside grilled meats, roasted vegetables, or as a dip for bread. It can also be stirred into couscous or used as a base for flavorful dressings and sauces.

Presentation advice

Transfer the Harissa paste to a small serving bowl or jar, drizzle a little olive oil on top, and garnish with a sprinkle of dried chili flakes or fresh herbs like cilantro or parsley. This will add visual appeal and hint at the fiery flavors within.