Description
This Homemade Harissa is a bold, smoky, and spicy North African chili paste made with dried chilies, garlic, olive oil, and warm spices. Perfect for adding heat to meats, vegetables, soups, and marinades! 🌶️🔥
Ingredients
Scale
For the Harissa Paste:
- 6 dried red chilies (Guajillo, New Mexico, or Arbol)
- 2 roasted red bell peppers, peeled and seeded
- 3 cloves garlic
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper (optional, for extra heat)
Instructions
Instructions:
-
Rehydrate the Chilies:
- Remove seeds and soak dried chilies in hot water for 10 minutes until soft. Drain.
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Blend the Ingredients:
- In a blender or food processor, combine chilies, roasted bell peppers, garlic, olive oil, lemon juice, cumin, coriander, paprika, salt, and cayenne.
- Blend until smooth, adding more olive oil if needed.
-
Store & Serve:
- Transfer to a jar and drizzle extra olive oil on top to preserve freshness.
- Store in the fridge for up to 2 weeks.
Notes
- For a smokier flavor, use smoked paprika and roasted garlic.
- For milder harissa, use fewer chilies or swap in sweet peppers.
- To make it extra spicy, add more cayenne or use spicier chilies like Thai or Serrano.