Serves 4
20 min
Serious Heat: Homemade Harissa
Recipe GLPR87dea84d1dae32
A bold, smoky North African spice paste that brings serious heat to any dish. This homemade harissa combines roasted red peppers with dried chiles and warm spices, creating a complex, fiery condiment that's perfect for marinades, spreads, and finishing dishes with authentic flavor.
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Ingredients
2 whole roasted red peppers, seeds removed
5½ whole dried chiles (ancho, guajillo, chipotle, or a combination)
½ cup boiling water
1 clove garlic clove
½ teaspoon cayenne powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ half lemon juice
salt, to taste
4½ tablespoons canola oil
Directions
Place the dried chiles in a bowl and pour the boiling water over them. Let them soak for 5 minutes until they are softened and pliable.
Drain the softened chiles and transfer them to a food processor along with the roasted red peppers and garlic clove.
Add the cayenne powder, ground cumin, and ground coriander to the processor.
Pulse the mixture until it reaches a coarse paste consistency, scraping down the sides as needed.
With the processor running on low, slowly drizzle in the canola oil until the harissa reaches your desired consistency—it should be thick and spreadable.
Squeeze in the lemon juice and add salt to taste, then pulse once more to combine.
Transfer the finished harissa to a clean jar or container and store in the refrigerator for up to 2 weeks, or freeze for longer storage.
