Harissa Paste
A vibrant, spicy, and aromatic North African chili paste made with dried chiles, roasted red peppers, and warm spices.
This homemade Harissa paste is a versatile pantry staple that adds an incredible depth of heat and complexity to any dish, from stews to marinades.
Instructions
- 1
Cut off the stems and remove the seeds from the dried chile peppers. Place in a bowl of hot water and soak for 30 minutes to soften, then drain.
- 2
In a food processor, place the soaked chiles, roasted red peppers, lemon juice, olive oil, garlic, caraway seeds, coriander, cumin, salt, and several grinds of pepper. Process until smooth, scraping down the sides of the food processor as needed. Season to taste.
I absolutely love how this paste turns out; it is incredibly punchy and rich in flavor. Making it at home is much more rewarding than store-bought versions because you can control the heat levels. While it feels far more intense than a classic Italian peperonata, it shares that same beautiful reliance on high-quality olive oil and roasted peppers. It's a spicy, smoky delight!
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