Homemade Harissa Paste
Harissa paste is an incredible North African red chili paste that blends a few simple ingredients like chiles, garlic, olive oil, citrus, and warm spices. This versatile recipe brings a beautiful balance of sweetness, smokiness, tanginess, and just the right amount of heat.
Servings: 10
Calories: 146
Ingredients
- 10 dried Guajillo chiles stems removed
- 7 dried ancho chiles
- 4 cloves garlic minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon sea salt
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon tomato paste
- ¼ cup olive oil
Instructions
- Add the New Mexico Chiles and chiles de arbol to a heatproof bowl and cover them with boiling water. Let them sit for 20 minutes.
- Once the chiles are hydrated, drain them and add them to a food processor or blender with the remaining ingredients. Pulse until a smooth paste forms.
- Harissa paste will keep for up to one month in the refrigerator.
Video
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 272mg | Potassium: 566mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7594IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 2mg