Harissa Paste
Love harissa paste? Learn how to make homemade, traditional harissa with a few simple ingredients. Adjust the heat level to your liking with this recipe!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 dried guajillo/New Mexico chile peppers
- 2 dried chipotle or Ancho chile peppers
- ⅔ cup neutral oil (divided)
- 1 cup water
- 2 roasted red bell peppers
- 2 garlic cloves
- 3 teaspoons ground coriander
- 2 teaspoons ground caraway
- 1 teaspoon salt
Instructions
- 1
Heat 1 tablespoon oil in a non-stick medium skillet over medium heat. Add the dried chiles and dried chipotle peppers and toast until fragrant, about 5 minutes.
- 2
Pour the water over the peppers and deglaze the skillet. Bring to a boil, then cover the skillet and simmer for 30 minutes.
- 3
Transfer the rehydrated peppers to a food processor. Add the remaining oil, roasted red pepper, garlic, coriander, caraway and salt. Pulse until smooth and pureed, but it’s fine if it looks slightly broken.
- 4
Transfer the mixture to an airtight glass container and place in the refrigerator for 24 hours before using for best taste.