Homemade Harissa Paste
Deep, smoky, and naturally mild, this homemade harissa is packed with warm spices and bright flavor without any overwhelming heat.
Ingredients
- 2 oz dried ancho chili peppers
- 12 oz jar roasted red peppers drained and squeezed dry
- 2 tbsp tomato paste
- 1 tsp whole fennel or caraway seeds
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tsp smoked paprika
- 4 cloves garlic
- 1/2 tsp salt more to taste
- 2 tbsp lemon juice
- 1-2 tbsp olive oil
Instructions
- Pour hot water over the dried ancho peppers and soak for about 30 minutes until soft. Remove the stems and seeds.
- Drain the roasted red peppers and squeeze out as much liquid as possible for a thicker paste.
- Add the roasted red peppers, soaked ancho peppers, tomato paste, fennel or caraway, coriander, cumin, smoked paprika, garlic, salt, and lemon juice to a food processor.
- Blend until mostly smooth, then drizzle in the olive oil as it blends until the mixture becomes thick and rich.
- Taste and adjust the seasoning with more salt or lemon if you like.
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