Homemade Harissa Recipe

Ingredients

• 1.5 ounces dried chiles de árbol (about 20 small chilis)
• 1 ounces dried guajillo chiles (about 2-3 chilis)
• 3/4 teaspoon caraway seeds
• 3/4 teaspoon cumin seeds
• 1/2 teaspoon whole coriander seed
• 3 cloves garlic (smashed)
• 2 Tablespoons fresh lemon juice
• 1 Tablespoons red wine vinegar
• 1 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 cup olive oil (plus more for storage)

Instructions

1. 1

   Soak: Place the dried chiles in a large bowl. Pour boiling water over to submerge, use a small plate to hold down the chilis, if needed. Let sit until chiles are very pliable and cool enough to handle, 15–20 minutes.

2. 2

   Drain the water. Carefully remove stems and seeds and discard. I recommend using gloves for this step.

3. 3

   Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes.

4. 4

   Puree: Transfer the spices to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add the chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, paprika, and salt and process until mostly smooth but mixture still has a little texture.

5. 5

   Oil: With the food processor running add olive oil slowly. Process until the oil is incorporated. Store the paste in a jar, top with a thin layer of olive oil.