Description
Harissa Paste is a flavorful North African chili paste made from dried chiles, roasted red peppers, and aromatic spices. This recipe involves toasting and simmering dried chiles to unlock their smoky flavor, then blending them with roasted peppers, garlic, and fragrant spices to create a versatile, spicy condiment perfect for enhancing meats, vegetables, and stews.
Ingredients
Dry Ingredients
- 8 dried guajillo or New Mexico chile peppers
- 2 dried chipotle or ancho chile peppers
- 3 teaspoons ground coriander
- 2 teaspoons ground caraway
- 1 teaspoon salt
Wet Ingredients
- ⅔ cup neutral oil, divided (such as canola or vegetable oil)
- 1 cup water
- 2 roasted red bell peppers
- 2 garlic cloves
Instructions
- Toast the Dried Chiles: Heat 1 tablespoon of neutral oil in a non-stick medium skillet over medium heat. Add the dried guajillo (or New Mexico) and chipotle (or ancho) chile peppers. Toast them, stirring occasionally, until they become fragrant, which takes about 5 minutes. This enhances the smoky flavors of the chiles.
- Simmer the Chiles: Pour 1 cup of water over the toasted peppers in the skillet to deglaze. Bring the water to a boil, then cover the skillet and reduce heat to simmer. Let the peppers simmer gently for 30 minutes to rehydrate and soften fully, infusing the water with flavor.
- Blend the Paste: Transfer the softened peppers along with the simmering liquid to a food processor. Add the remaining ⅔ cup minus 1 tablespoon of neutral oil, the roasted red bell peppers, garlic cloves, ground coriander, ground caraway, and salt. Pulse the mixture until smooth and well combined, though a slightly textured, broken look is acceptable.
- Rest for Flavor Development: Spoon the harissa into an airtight glass container and refrigerate for 24 hours before using. This resting period allows the flavors to meld and deepen for optimal taste.
Notes
- Use gloves when handling dried chiles to avoid irritation.
- Adjust the types of dried chiles according to your desired heat level — New Mexico chiles are milder, chipotle adds smokiness and moderate heat.
- Store harissa paste refrigerated for up to two weeks or freeze in portions for longer storage.
- If you don’t have roasted red peppers, you can roast fresh red bell peppers in the oven or on a grill until charred, then peel and use.
