Harissa
This aromatic, spicy chili paste is a staple in North African cuisine, and once you taste the fresh flavors of a homemade batch, you'll never go back to store-bought. It's surprisingly simple to make and instantly elevates everything from grilled meats to roasted vegetables.
Yield: Approximately 1 cup
Prep time: 15 minutes (plus 30 minutes for chile soaking)
Cook time: 5 minutes (active blending)
Special Equipment: Food processor or blender, small skillet (optional, for toasting caraway)
Ingredients
about 4-5 medium dried guajillo chilies, stemmed and seeded
about 10-12 small dried chile de arbol, stemmed and seeded
1 large red bell pepper, roughly chopped
3 cloves garlic, peeled
1 Tbsp ground coriander
1 Tbsp ground cumin, or 1.5 Tbsp cumin seed, toasted with caraway
1 tsp caraway seeds, toasted
½ tsp Kosher salt, more to taste
¼ cup olive oil, plus more as needed
2 Tbsp fresh lemon juice, more to taste
Directions
Rehydrate the Chilies: Place the stemmed and seeded dried guajillo and chile de arbol chilies in a heatproof bowl. Pour enough boiling water over them to fully submerge. Let them soak for at least 30 minutes, or until softened. Drain thoroughly, reserving about ¼ cup of the soaking liquid.
Toast Caraway: Place caraway seeds (and cumin seeds if using) in a small, dry skillet over medium heat. Toast for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them. Let cool slightly.
Blend the Harissa: In a food processor or blender, combine the drained, rehydrated chilies, roughly chopped red bell pepper, peeled garlic cloves, ground coriander, ground cumin, toasted caraway seeds, and kosher salt. Pour in the ¼ cup olive oil and 2 tablespoons of fresh lemon juice.
Process to Paste: Process the mixture, scraping down the sides as needed, until a relatively smooth paste forms. If the mixture is too thick or isn't blending well, add the reserved chile soaking liquid, one tablespoon at a time, until you reach your desired consistency. Taste the harissa and adjust salt, lemon juice, or add a pinch more spice if desired.
Store: Transfer the homemade harissa to an airtight container. It can be used immediately or stored in the refrigerator for up to 2 weeks, covered with a thin layer of olive oil to preserve freshness. For longer storage, freeze in ice cube trays or small portions.
