Discover how to make your own spicy and aromatic harissa paste at home. This versatile condiment adds a burst of North African flavors to your favorite dishes. With its smoky, spicy, and slightly sweet taste, harissa paste can elevate soups, stews, marinades, and even dips. Learn the art of making this vibrant paste and unleash its exotic flavors in your cooking.
Ingredients
- 8 dried red chili peppers
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- In a small bowl, cover the dried red chili peppers with boiling water and let them soak for 15 minutes until softened.
- Meanwhile, heat the olive oil in a small skillet over medium heat.
- Add the cumin seeds and coriander seeds to the skillet and toast them for about 1 minute until fragrant.
- Remove the seeds from the skillet and allow them to cool slightly.
- Drain the softened chili peppers and remove the stems and seeds.
- In a food processor or blender, combine the chili peppers, toasted seeds, minced garlic, tomato paste, lemon juice, smoked paprika, caraway seeds, salt, and black pepper.
- Blend the ingredients until a smooth paste is formed. You may need to scrape down the sides of the processor or blender a few times to ensure even blending.
- Transfer the harissa paste to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
- Use the harissa paste as a marinade for grilled meats, a dip for vegetables, or a flavor enhancer in soups and stews. Store it in the refrigerator for up to 2 weeks.
