Description
An easy homemade harissa paste recipe that you can whip up using pantry staples.
Ingredients
10-15 large dried red chilies (like guajillo or New Mexico), remove the seeds and then cover in boiling water to soften.
3 cloves garlic, minced
1 tablespoon tomato paste,
1 tablespoon ground cumin,
1 tablespoon ground coriander,
1 tsp smoked paprika (powder),
2 tablespoons lemon juice,
1 tablespoon white wine vinegar
3-4 tbsp olive oil (plus more for storing),
Salt, to taste
Instructions
Soak the Chilies:
Cover the dried chilies with boiling water and soak for 20 minutes, until soft. Drain.
Blend:
In a food processor or blender, combine soaked chilies, garlic, tomato paste, cumin, coriander, paprika, lemon juice, vinegar and olive oil. Blitz until smooth. Add a splash of water or more oil if needed.
Taste & Adjust:
Season with salt. Want more kick? Add a pinch of cayenne. Want it not spicy? Add a bit of roasted red pepper to the blender.
Store:
Transfer to a jar and top with a thin layer of olive oil. Keeps in the fridge for 1–2 weeks.