Ingredients

The following ingredients have 4 Servings
  • 6 dried guajillo peppers (stemmed and seeded)
  • 6 dried ancho peppers (stemmed and seeded)
  • 3 dried pasilla peppers
  • 6 dried chiles de arbol (or other dried peppers of choice)
  • 2 tbsp tomato paste (optional)
  • 1 Roasted red bell pepper (optional)
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 6 cloves garlic
  • Juice of 1 lemon

Instruction

  • Set the dried peppers into a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Set them into the food processor. NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.
  • Dry roast the caraway seeds, coriander sees and cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind them up with a mortar and pestle. Into the food processor they go.
  • Add all remaining ingredients and process to form a paste while drizzling in the olive oil. Strain for a smoother harissa.
  • Store in a jar with a little oil over the top. Use as needed.