Harissa

This post was first published on and was last updated . It will take roughly 3 minutes to read.

Dried Peppers Harissa

Ingredients

Ingredient Amount / Weight Note
Dried chilies 4 ounces 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

  1. Rehydrate dried chilies by soaking them in hot water for 30 minutes. Drain and remove any remaining seeds if desired.
  2. 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.
  3. In a food processor, combine the rehydrated chilies, ground spices, garlic cloves, salt, olive oil, and lemon juice. Blend until a smooth paste forms.
  4. 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

  1. 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.
  2. 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.
  3. In a food processor, blend the charred peppers, ground spices, garlic cloves, salt, olive oil, and lemon juice until smooth.
  4. 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.