A spicy and flavorful North African chili paste that's perfect for adding heat and depth to a variety of dishes. This homemade harissa is made with roasted peppers, garlic, and a blend of aromatic spices.
Preparation time
15min
Cooking time
25min
Ingredients
10 Servings
- 1 tsp caraway seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 10 dried chili peppers
- 4 garlic cloves
- 3 tbsp lemon juice
- 0.5 cup olive oil
- 2 red bell peppers
- 1 tsp salt
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Place the red bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, until the skins are charred.
Step 3
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes.
Step 4
Peel the skins off the peppers and remove the seeds.
Step 5
Soak the dried chili peppers in hot water for about 20 minutes, until they are soft.
Step 6
Drain the chili peppers and remove the seeds.
Step 7
In a dry skillet, toast the cumin seeds, coriander seeds, and caraway seeds over medium heat until fragrant.
Step 8
Grind the toasted spices in a spice grinder or mortar and pestle.
Step 9
In a food processor, combine the roasted red bell peppers, soaked chili peppers, garlic, ground spices, olive oil, lemon juice, and salt. Blend until smooth.
Step 10
Taste and adjust seasoning if necessary. Store the harissa paste in an airtight container in the refrigerator.