Name: How to Make Harissa Paste - 2 Ways!
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: North African
Ingredients: 4 oz dried chilies – (an assortment mild, med, hot, smoked); 6-8 garlic cloves; 1 tablespoon cumin seeds, toasted; 2 tablespoon caraway seeds, toasted; 1 tablespoon coriander seeds, toasted; 3 tablespoons olive oil; 1 tablespoon fresh lemon juice (or finely minced preserved lemon, and you can add more to taste); 1 ¾ teaspoon kosher salt; 1 teaspoon smoked paprika; ¾ cup olive oil; 1 teaspoon vinegar (apple cider, red or white wine); 2 tablespoons plus two teaspoons ground cumin; 2 tablespoons smoked paprika; 1 tablespoon chili powder; 1 ¾ teaspoons cayenne or chipotle powder; 1 ¾ teaspoons salt; 6-10 garlic cloves, finely minced (use a garlic press)

Description

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.

Ingredients

Units

Authentic Harissa Paste

4 oz dried chilies – (an assortment mild, med, hot, smoked)
6–8 garlic cloves
1 tablespoon cumin seeds, toasted
2 tablespoon caraway seeds, toasted
1 tablespoon coriander seeds, toasted
3 tablespoons olive oil
1 tablespoon fresh lemon juice (or finely minced preserved lemon, and you can add more to taste)
1 3/4 teaspoon kosher salt
1 teaspoon smoked paprika

Quick Harissa Paste (see notes)

3/4 cup olive oil
1 teaspoon vinegar (apple cider, red or white wine)
2 tablespoons plus two teaspoons ground cumin
2 tablespoons smoked paprika
1 tablespoon chili powder
1 3/4 teaspoons cayenne or chipotle powder
1 3/4 teaspoons salt
6–10 garlic cloves, finely minced (use a garlic press)

Instructions

Cut stems off the chilies and shake out the seeds. Break apart if you like. Toast the dried chiles in a dry cast-iron skillet over medium-high heat for 1-2 minutes (turn the fan on!) so they release their flavorful oils. Place them in a medium pot of boiling water, simmer 15 minutes, turn heat off, cover, let sit 30 minutes.
Toast spices and grind them.When the chilies are soft and rehydrated, drain. Place all the ingredients in a food processor – chilies, spices, salt, olive oil, lemon juice, 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.

Notes

The preserved lemon, is especially authentic in Moroccan cooking- and delicious if you want to add it.

To make the Quick Harissa Paste, simply mix the ingredients together in a bowl. Not authentic, but a tasty quick option!

Nutrition

Serving Size: 2 teaspoons
Calories: 27
Sugar: 2.3 g
Sodium: 5.6 mg
Fat: 1.1 g
Saturated Fat: 0.1 g
Carbohydrates: 4.5 g
Fiber: 1.8 g
Protein: 0.7 g
Cholesterol: 0 mg