Easy Harissa Recipe

• servings: 24 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

7 Dried New Mexico Chiles or Guajillo Chiles

6 oz jarred roasted red peppers (drained rinsed, and dried (2 large peppers))

2 tbsp tomato paste

4 large garlic cloves (peeled)

1 tsp caraway seeds (toasted and ground (use a mortar and pestle, grinder or food processor))

2 tsp ground coriander

2 tsp ground cumin

1 tsp smoked paprika

½ tsp cayenne pepper

Kosher salt

Juice of 1 large lemon (2 tbsp fresh lemon juice)

2 tbsp quality extra virgin olive oil (more for later)

Directions

Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.

Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.

Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).

Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.