Harissa Paste
Love harissa paste? Learn how to make homemade, traditional harissa with a few simple ingredients. Adjust the heat level to your liking with this recipe!
Servings 2 cups
Calories 807kcal
Ingredients
- 8 dried guajillo/New Mexico chile peppers
- 2 dried chipotle or Ancho chile peppers
- ⅔ cup neutral oil divided
- 1 cup water
- 2 whole roasted red bell peppers
- 2 garlic cloves
- 3 teaspoons ground coriander
- 2 teaspoons ground caraway
- 1 teaspoon salt
Instructions
- Heat 1 tablespoon oil in a non-stick medium skillet over medium heat. Add the dried chiles and dried chipotle peppers and toast until fragrant, about 5 minutes.
- Pour the water over the peppers and deglaze the skillet. Bring to a boil, then cover the skillet and simmer for 30 minutes.
- Transfer the rehydrated peppers to a food processor. Add the remaining oil, roasted red pepper, garlic, coriander, caraway and salt. Pulse until smooth and pureed, but it’s fine if it looks slightly broken.
- Transfer the mixture to an airtight glass container and place in the refrigerator for 24 hours before using for best taste.
Notes
Tip: Adjust the peppers as you to keep better control of the heat level or your harissa paste.
Nutrition
Calories: 807kcal | Carbohydrates: 31g | Protein: 5g | Fat: 78g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 48g | Trans Fat: 0.3g | Sodium: 1711mg | Potassium: 823mg | Fiber: 13g | Sugar: 15g | Vitamin A: 10000IU | Vitamin C: 31mg | Calcium: 77mg | Iron: 3mg