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Homemade How to Make Harissa Paste photo

How to Make Harissa Paste

Make your meals pop with homemade harissa paste! This vibrant North African condiment is easy to craft and customize.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Condiment
Cuisine: North African
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 4 ounces dried chilies stemmed and seeded
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 4 cloves garlic fresh
  • 1 teaspoon salt
  • 3 tablespoons olive oil

Equipment

  • Blender or food processor
  • Measuring Spoons
  • Cutting board and knife
  • Storage Jar

Method
 

Method:
  1. Step 1: Prepare the Dried Chilies - Soak dried chilies in hot water for about 30 minutes. Drain and remove stems and seeds.
  2. Step 2: Toast the Spices - Toast caraway, coriander, and cumin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.
  3. Step 3: Blend the Ingredients - Combine soaked chilies, ground spices, garlic, salt, and olive oil in a blender and blend until smooth.
  4. Step 4: Taste and Adjust - Taste the paste and adjust seasoning if necessary, adding cayenne or more chilies for extra heat.
  5. Step 5: Store Your Harissa Paste - Transfer to a jar, pour olive oil on top, seal, and store in the refrigerator.

Notes

  • Experiment with different dried chilies for unique flavors.
  • Harissa paste keeps well for up to 2 weeks in the refrigerator.
  • Roasting garlic before blending enhances the flavor.