Homemade Harissa
Author: 
Recipe type: sauce, dip, paste
Cuisine: Moroccan, Tunisian
 
Adapted from Saveur
Ingredients
  • 6 Dried Guajillo Chiles
  • 3 Dried Pasilla Chiles
  • 2 Dried Chiles de Arbol
  • 1⁄2 tsp. Caraway seeds
  • 1⁄4 tsp. Coriander seeds
  • 1⁄4 tsp. Cumin seeds
  • 1 tsp. Dried Mint Leaves
  • 3 tbsp. Extra-Virgin Olive Oil, plus more as needed
  • 1 1⁄2 tsp. kosher salt
  • 5 cloves garlic
  • Juice of 1 lemon
  • 2 tbsp. tomato paste
Instructions
  1. Put the chilies in a bowl and pour bowling water over the chiles to allow them to soften. Let them sit for about 20-30 minutes.
  2. In a dry pan, toast the caraway, coriander and cumin seeds over medium heat. Toast them for a few minutes until they begin to become fragrant.
  3. Transfer the spices to a mortar and pestle and grind them so that they become a powder.
  4. Drain the chiles and remove the stems and the seeds. Transfer them to your food processor.
  5. Add the rest of the ingredients to the food processor, including the ground spices, and puree until everything is well integrated and smooth.
  6. Store the mixture in a sterile glass jar. Add some olive oil to the top of the harissa paste and seal the jar. Store in the fridge for up to a few weeks.
Recipe by Confident Cook, Hesitant Baker at http://confident-cook.com/2014/01/pan-seared-tofu-with-harissa-chickpeas.html