Easy recipe to make homemade Harissa. This flavorful spicy red chili paste is common in traditional North African and Middle Eastern cooking.
If you love spicy food, this North African condiment is a delicious way to add flavor and fiery heat. Use it to spice up simple Baked Chicken, to take Burgers to the next level, as a dipping sauce and more!
Sabrina’s Harissa Recipe
A traditional Harissa recipe uses blends of peppers, caraway seeds, coriander seeds, cumin seeds, lemon juice, and tomato. The rich combination creates a red chile paste that tastes terrific when served with meat, pasta, and egg dishes. Essentially any meal you might serve with sriracha, you could use this more complexly flavored chile paste instead. Although this hot sauce is widely associated with North Africa, with easy to find ingredients it can be enjoyed around the world!
Ingredients
- 3 dried chiles de árbol
- 3 dried guajillo chiles
- 3 dried ancho chile
- 4 cups water
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 3 cloves garlic , minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 cup olive oil
Instructions
- Break open the peppers and remove the seeds.
- To a large pot add the water, chiles de arbol, guajillo chiles and ancho chiles.
- Bring to a simmer, cook for 1 minute, then turn off the heat and let the chiles sit for 20 minutes.
- Add the chiles to a food processor and process until smooth.
- Press the mixture through a fine sieve to remove any remaining skin.
- Rinse out the food processor then add the mixture back in.
- In a small skillet add 2 tablespoons olive oil on medium heat.
- Add in the tomato paste and stir well, cooking until warm and the colors start to darken.
- Add in the cumin, coriander, paprika and cayenne pepper, whisk to combine and cook for 30 seconds.
- Add the mixture to the food processor with the chiles.
- Add in the salt, garlic, lemon juice and vinegar.
- Pulse the mixture together while pouring in the olive oil in a slow stream.
- Place into covered container and refrigerate if not using immediately.
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