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Homemade Harissa (Chili Paste) Recipe

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3.8 from 15 reviews

This Homemade Harissa recipe offers a vibrant and aromatic North African chili paste made from rehydrated guajillo chilies, toasted coriander seeds, garlic, and a blend of spices. Perfect for adding smoky heat and depth to a variety of dishes, this versatile condiment can be easily prepared in a food processor or traditionally with a mortar and pestle for a textured finish.

Ingredients

Chilies and Seeds

  • 6 guajillo chilies (large dried hot peppers)
  • 1 1/2 tsp coriander seeds, whole

Additional Flavorings

  • 3 cloves garlic, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tbsp white vinegar
  • 1 tsp paprika
  • 1/2 tsp smoked salt
  • 1/2 tsp cumin powder
  • 1/4 tsp granulated garlic powder
  • 1/8 tsp cayenne pepper

Oils

  • 1/4 cup olive oil (+ 2 tbsp divided)

Instructions

  1. Soak Chilies: Place the guajillo chilies in a heatproof glass or bowl. Pour boiling water over them to fully submerge. Cover with a plastic bag and let sit for 15 minutes to rehydrate. Drain using a strainer, then open the peppers to remove stems and most seeds, leaving some seeds for texture. Wearing gloves is recommended for this step due to the chilies’ heat.
  2. Toast Coriander Seeds: Heat a small pan over medium heat and toast the coriander seeds until fragrant, about 3 minutes. This will enhance their flavor.
  3. Grind Chilies and Seeds: Transfer the toasted coriander seeds to a food processor fitted with the “S” blade. Add chopped garlic and pulse briefly. Add the prepared guajillo chilies and pulse until a coarse paste forms. Optionally, use a mortar and pestle for traditional grinding to achieve desired texture.
  4. Add Spices and Liquids: Add lemon juice, white vinegar, paprika, smoked salt, cumin powder, garlic powder, and cayenne pepper into the processor. Process for about one minute until the paste is smoother but still has some texture.
  5. Incorporate Olive Oil: With the food processor running on low speed, slowly drizzle in 1/4 cup of olive oil. Continue processing until the oil is fully incorporated and the harissa has a cohesive, spreadable consistency.
  6. Store the Harissa: Transfer the harissa paste into a glass jar. Pour 2 tablespoons of olive oil on top to seal and preserve the paste. Close tightly with an airtight lid and store in the refrigerator. It can be used over several weeks.

Notes

  • Wear gloves when handling dried chilies to avoid skin irritation.
  • The harissa can be adjusted in heat level by adding or reducing the amount of cayenne pepper or seeds left in the peppers.
  • Use a mortar and pestle if you prefer a more traditional and rustic texture.
  • Store harissa in the refrigerator and always cover with olive oil to prevent spoilage.
  • Harissa is great as a marinade, condiment, or dip for meats, vegetables, and grains.

Find it online: https://marthatasty.com/homemade-harissa-chili-paste-recipe/