- 1 cup dried red chili peppers (such as red serrano or red Fresno), stems removed
- Three cloves garlic peeled
- One teaspoon of coriander seeds
- One teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- One teaspoon salt
- Two tablespoons of tomato paste
- Two tablespoons of olive oil
- One tablespoon of lemon juice
Prepare the Chili Peppers:
If your dried chili peppers are whole, remove the stems and seeds. You can wear gloves to protect your hands from the heat.
Soak the Chili Peppers:
Place the dried chili peppers in a bowl and cover them with hot water. Let them soak for about 30 minutes or until they become soft.
Toast the Seeds:
While the peppers are soaking, toast the coriander seeds, cumin seeds, and caraway seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
In a blender or food processor, combine the soaked chili peppers, toasted seeds, garlic, salt, tomato paste, olive oil, and lemon juice. Blend until you achieve a smooth paste. If the mixture is too thick, you can add more olive oil.
Adjust Consistency and Seasoning:
Taste the harissa paste and adjust the seasoning as needed. You can add more salt, lemon juice, or olive oil to achieve the desired flavor. If you want a spicier paste, you can add more chili peppers.
Transfer the harissa paste to a jar or airtight container. Drizzle a thin layer of olive oil on top to help preserve it. Store in the refrigerator for up to a few weeks.
Harissa paste can be used as a condiment for various dishes. Add it to marinades, sauces, and stews, or use it as a flavorful dip. Experiment with the quantity based on your spice preference.
Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy your homemade harissa paste!