Homemade Harissa
This smoky paste is a wonderful addition to jazz up any meal.
Ingredients
- 15 dried chiles de árbol
- 2 dried guajillo chiles
- 1 dried ancho chile
- 3 garlic cloves smashed
- 2 tablespoons fresh lemon juice
- 1 tablespoon cumin seeds
- 1 tablespoon white wine vinegar
- 1 tablespoon tomato paste
- 1½ teaspoons coriander seeds
- 1½ teaspoons hot smoked Spanish paprika
- 1 teaspoon kosher salt
- ¾ cup olive oil divided
Instructions
-
Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over them to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes.
-
Drain then remove stems and seeds and discard.
-
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic and pulse until a paste is formed.
-
Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth with some texture. Stream in ½ cup oil with the food processor still running. Process until oil is incorporated.
-
Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
-
Enjoy! 😀
