Rehydrate dried chilies by soaking them in hot water for 30 minutes. Drain and remove any remaining seeds if desired.
In a dry skillet over medium heat, lightly toast the coriander, cumin, and caraway seeds until fragrant, about 2-3 minutes. Let them cool and then grind them into a fine powder.
In a food processor, combine the rehydrated chilies, ground spices, garlic cloves, salt, olive oil, and lemon juice. Blend until a smooth paste forms.
Transfer to a jar and cover the top with a thin layer of olive oil; this helps preserve the harissa. Store in the refrigerator for up to a month.
Fresh Peppers Harissa
Ingredients
Ingredient
Amount / Weight
Note
Fresh red peppers
4 large
Seeded, stems removed
Fresh hot chili peppers
3
Seeded, stems removed
Garlic cloves
3
Peeled
Coriander seeds
1 teaspoon
Cumin seeds
1 teaspoon
Caraway seeds
1/2 teaspoon
Salt
1 teaspoon
Or to taste
Olive oil
3 tablespoons
Plus extra for storing
Lemon juice
1 tablespoon
Freshly squeezed
Steps
Char the red and hot chili peppers on a grill or under a broiler until blackened. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel the skin and remove any seeds.
Toast the coriander, cumin, and caraway seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Allow to cool, then grind into a fine powder.
In a food processor, blend the charred peppers, ground spices, garlic cloves, salt, olive oil, and lemon juice until smooth.
Transfer to a jar and cover with a thin layer of olive oil to preserve. Store in the refrigerator for up to a month.
Enjoy your homemade harissas as condiments or marinades! They’re perfect for adding a spicy, aromatic kick to your dishes.