I prefer to use mostly mild to medium chilies, and just one or two hot ones. Often I will add a smoked chili or two – like chipotles packed in adobo sauce for added depth, smokiness and layers of flavor. The more variety, the more dimensions to the paste.
But I encourage you to be playful. Listen to what draws you… and create your own version. Sometimes I’ll add cinnamon, smoked paprika or even a little clove, deepening on what I’m using it on. Often I’ll add fresh herbs…. like cilantro or parsley.
Bring dried chilies to a boil in a large pot of water. Turn heat off, cover and let soak for 1 hour or even overnight.
Drain and Remove the seeds and stems, rinsing under running water.
This recipe makes a cup and a half.
Authentic Harissa Paste Recipe
Authentic Harissa Paste Recipe – a north African condiment that will add depth and smokey spice to meats, stews and roasted vegetable dishes. PLUS a 5 minute cheater version! See notes.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 1 ½ cups 1x
- Category: Condiment
- Method: Blended
- Cuisine: North African
- Bring chilies to a boil in a large pot of water, turn heat off, cover, let sit 1 hour or overnight. Toast spices and grind them.When the chilies are soft and rehydrated, drain and remove seeds and stems ( you can rinse them under running water to get them cleaned up . Place all the ingredients in a food processor and pulse until desired consistency. If you like a “looser” style add more oil.
- To store, place in sealable jar and drizzle olive oil over top after each use, to preserve. It will last 1-2 months in the fridge.As long as it’s covered with a layer of oil , it should keep well.
The preserved lemon, is especially authentic and delicious if you can find it.
FOR a Quick harissa paste, simply mix the following together in a bowl. Not authentic, but a tasty quick option!
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