Homemade Harissa Paste (Spicy North African Chili Paste)
Harissa paste is a fiery, aromatic chili paste from North Africa, especially popular in Tunisian, Moroccan, and Algerian cuisines. This homemade version is fresher and more flavorful than store-bought, with smoky, spicy, and slightly tangy notes. Use it to spice up meats, roasted vegetables, soups, or even as a spread! Here’s a link to my Harissa Grilled Chicken Skewers.
Ingredients
6 dried guajillo or New Mexico chilies (or a mix)
3 dried arbol or bird’s eye chilies (for extra heat)
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground caraway seeds
½ tsp smoked paprika
Juice of 1 lemon
2 tbsp olive oil (plus more for storage)
½ tsp salt
Instructions
1
Rehydrate the chilies:
Soak the dried chilies in hot water for about 20 minutes until softened. Drain and remove stems and seeds.
2
Blend the ingredients:
In a food processor, combine the soaked chilies, garlic, tomato paste, cumin, coriander, caraway, smoked paprika, lemon juice, salt, and olive oil. Blend until smooth, adding a little water or more oil if needed.
3
Adjust seasoning:
Taste and adjust salt, lemon juice, or spices as needed for balance.
4
Store and use:
Transfer to a jar and top with a thin layer of olive oil to preserve freshness. Store in the fridge for up to 2 weeks.
Tags:
#CookingEssentials#EasyRecipes#FlavorBoost#HarissaPaste#HomemadeSauces#NorthAfricanCuisine#SpiceLovers#SpicyFoodChefBryanCookingwithchefbryan
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