Homemade Harissa Paste Recipes

EASY DIY HARISSA PASTE

Steps:

• Add dried chilies to a mixing bowl or measuring cup and cover with hot water. (We used a mix of mild New Mexico chiles and hot peppers (chiles de arbol). Adjust the ratio to preferred spice level.) Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
• In the meantime, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle (if you don't own one, just add to a food processor to mix later), and crush into a fine powder.
• Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you've achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
• Once chiles are rehydrated, drain and remove the stems and seeds (I recommend wearing gloves to protect your hands), then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
• Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)
• Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it's not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.
• Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.

EASY HARISSA

Steps:

• Combine the spices in a small frying pan set over medium heat.
• Allow the spices to toast for a few minutes, giving the pan a shake regularly to prevent the spices from burning.
• The spices will become aromatic and start to pop. Remove from the heat. Grind with a pestle and mortar until fine.
• The easiest way to char peppers is over an open flame, like a gas hob. You can also do it under a hot broiler. Char the peppers until blackened all around then transfer to a bowl and cover with plastic wrap.
• Allow to steam for 20 minutes then peel off the charred skin. De-seed the peppers and set aside.
• Combine the peppers, chillies, peeled garlic cloves, tomato paste, spices, lemon juice, olive oil, salt and pepper in the bowl of a food processor and blend.
• Adjust seasoning if necessary then transfer to a sealable jar or container.

HARISSA PASTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
• Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.
• Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.
• Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
• Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.
• Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

HOMEMADE HARISSA PASTE RECIPE

Steps:

• To begin making the Homemade Harissa Recipe, all you need is a set of basic ingredients. Make sure you have all of them ready and kept aside.
• The first step is to roast the red bell peppers, you can roast them in the oven on in a wok. I personally prefer roasting it in the wok, as it gets done faster and gets great flavors as well.
• Heat a teaspoon of oil in the wok, add the garlic, the chopped red bell peppers and sprinkle some salt. Stir fry the red bell pepper on medium heat until well roasted and softened. Once you notice the peppers are roasted and softened turn off the heat.
• In the next step, we have to roast the coriander, cumin and chillies. Heat a small pan on medium heat and add the coriander, cumin seeds and dry red chillies. Roast on medium heat until you smell the aromas coming through. This will take less than 2 minutes.
• The next step is to process all the ingredients in a food processor. Add the roasted peppers, the roasted coriander and cumin and the remaining ingredients including the olive oil into the food processor. Process all the ingredients to make a smooth paste.
• The Harissa Paste is now ready for used as a condiment in a variety of dishes like Harissa Roasted Carrot Pizza with Pomegranate Sauce & Greek Yogurt, Couscous Eggplant And Tomato Gratin Recipe and more.

HARISSA PASTE

Steps:

• Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.

EASY HARISSA RECIPE

Steps:

• Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
• Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
• Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
• Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.

HOW TO MAKE HARISSA PASTE - 2 WAYS!

Steps:

• 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.

MOROCCAN HARISSA (CHILI PASTE) + VIDEO

Steps:

• Cut off the stems of the dried red chili peppers. Bring a saucepan of water to boil and add the chiles. Simmer for 2 minutes, covered. Turn off the heat (lay a saucer on top of chiles to submerge) and allow to soak for 30 minutes.
• Using a vegetable peeler, cut a 4 inch by 1 inch strip of the zest from an orange.
• Toast the cumin and coriander seeds until they start to give off their aroma, do not burn. Set aside. When cooled, place in spice grinder and pulse (See Note 1).
• Next, either over an open flame blacken the red bell pepper all over until charred or under the broiler. Place charred pepper in a bowl and cover with plastic wrap. Allow to steam so skin is easily removed. When cool enough to handle discard the stem, veins, seeds and charred skin (See Note 2). Place in a food processor or blender.
• To the food processor or blender add the garlic cloves, paprika, salt, cumin, coriander, oil, vinegar, orange/rose water and orange zest strip. Puree until it resembles a loose paste.
• Drain and squeeze excess water from red chiles, add to food processor or blender. Puree until it resembles a smooth paste.

HARISSA PASTE

Steps:

• Use scissors to snip off the top of the chillis and tip out the seeds. (see note 5)
• Place the chillis in a large bowl and cover with boiling water. Leave for 30 minutes.
• Drain the chillis and transfer around a third of them to a food processor/blender.
• Add the remaining ingredients and season well with salt and pepper. Blitz until you have a smooth paste. Taste and add more chillis until you reach the heat you want.
• Transfer to a sterilised jar with a lid (see note 6). Cover with a thin layer of olive oil between uses to prevent air from getting to the paste. Keep in the fridge for up to 1 month.