Description
Learn how to make Harissa Paste in two different ways – an authentic version with dried chilies and a quick alternative. Both options yield flavorful and versatile paste that can elevate your dishes.
Ingredients
Units
Scale
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, to taste)
- 1 3/4 teaspoon kosher salt
- 1 teaspoon smoked paprika
Quick Harissa Paste
- 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
Instructions
- Cut and rehydrate chilies: Remove chili stems and seeds. Toast in a skillet, then simmer in water for 15 minutes.
- Prepare spices: Toast and grind cumin, caraway, and coriander seeds.
- Create paste: Blend softened chilies, spices, salt, olive oil, and lemon juice in a processor until desired consistency.
- Store: Place in a jar, top with olive oil, and refrigerate. Lasts 1-2 months.
Notes
- The preserved lemon adds an authentic Moroccan touch to the paste.
- For Quick Harissa Paste, simply mix all ingredients together for a fast 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
