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Harissa Paste
Harissa Paste
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Homemade harissa paste: blend roasted chile peppers, warm spices, and garlic for a versatile, fiery condiment.
Ingredients:
  • 12 mild to medium hot red chili peppers
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon caraway seeds
  • 0.5 teaspoon coarsely ground cumin seeds
  • 0.5 teaspoon coarsely ground coriander
  • 3 large garlic cloves, finely chopped
  • 5 tablespoons extra-virgin olive oil, or more as desired
  • salt to taste
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Prepare the chile peppers by removing the stems, cutting them in half, and optionally removing some or all of the seeds for a milder harissa.
  • In a small frying pan over medium heat, warm 1 teaspoon of olive oil. Add caraway, cumin, and coriander, and cook until fragrant, about 30 seconds, stirring occasionally.
  • Coat chile peppers, toasted spices, and garlic in 1/4 cup olive oil in a large baking dish.
  • Roast in the oven until chile peppers are tender, about 1 hour, stirring occasionally for even cooking. Allow to cool.
  • Blend the mixture in a food processor until it becomes a slightly chunky paste. Season with salt to taste.
  • Transfer the mixture to a sterilized glass jar and ensure the top is level. Pour in sufficient olive oil to fully cover the surface and prevent the harissa from drying out. Seal the jar and refrigerate.

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