Homemade Harissa
By: Simmer + Sauce
Published: Wednesday, January 15, 2020 - 3:56pm

Ingredients




3 dried guajillo chiles
12 dried chiles de arbol
1 dried ancho chile
1/2 tablespoon ground cumin
1 tablespoon coriander seeds
2 garlic cloves
3 tablespoons lemon juice
2 tablespoons white vinegar
1 tablespoon tomato paste
3/4 teaspoon smoked paprika
1 teaspoon salt
dash of cayenne pepper
1/2 cup Extra Virgin olive oil

Preparation

1 Place the dried chilies in a medium bowl. Cover the chilies with boiling water. Mix well and let sit for about 30 minutes to soften. 2 While the chilies are soaking, place a small saucepan over medium heat. Add the cumin and coriander and toast, shaking frequently, until fragrant, about 2 minutes. Remove from he heat and set aside. 3 Drain the peppers and using a paring knife carefully remove the steam and seeds and discard. Place the peppers in the bowl of a kitchen mixer such as a Cusinart fitted with a blade attachment. Add the garlic and pulse till chopped, followed by the chilis and pulse on/off till a coarse paste forms. Add the lemon juice, vinegar, tomato paste, paprika, salt and cayenne pepper. Pulse till blended, but still chunky. 4 With the blender on low, add the oil in a slow steady stream. 5 Place in a glass jar and refrigerate till use. Will keep fresh for 1 week.

About

A quick and easy homemade harissa recipe.