The Essential Harissa
Elevate your culinary creations with "The Essential Harissa"—an aromatic, spicy North African chili paste bursting with bold flavors and incredible versatility. This quick and easy recipe combines softened dried chili peppers with toasted cumin, coriander, and caraway seeds, lending deep, smoky undertones. Fresh garlic, tangy lemon juice, and a touch of smoked paprika balance its fiery intensity, while silky olive oil brings everything together into a velvety paste. Perfect as a marinade, flavor-packed condiment, or vibrant addition to soups and stews, this homemade harissa adds a signature kick to any dish. Ready in just 25 minutes, it’s a must-have staple for adventurous home chefs.
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Recipe Information
Ingredients
- 8 whole dried chili peppers (such as guajillo, ancho, or a mix)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 4 large garlic cloves
- 1 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon salt
- 4 tablespoons water
Instructions
Place the dried chili peppers in a bowl and cover them with boiling water. Let them soak for 15-20 minutes until softened.
Toast the cumin seeds, coriander seeds, and caraway seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Remove from heat and grind the seeds using a mortar and pestle or spice grinder.
Drain the softened chili peppers and remove the stems and seeds for a milder harissa. For more heat, leave the seeds intact.
Add the chili peppers, ground seeds, garlic cloves, smoked paprika, lemon juice, olive oil, salt, and water to a food processor or blender.
Blend the mixture until it forms a thick, smooth paste. Scrape down the sides as needed to ensure all ingredients are evenly incorporated. If the paste is too thick, add a bit more water, one tablespoon at a time, until you reach your desired consistency.
Taste and adjust for seasoning, adding more salt or lemon juice if needed.
Transfer the harissa to a clean, airtight jar. Drizzle a thin layer of olive oil on top to preserve its freshness. Store in the refrigerator for up to 2 weeks.
Use your homemade harissa as a marinade, stir it into soups or stews, or enjoy as a bold and flavorful condiment.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 4.0 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
