Homemade Harissa Paste (Print Version)
# Ingredients:
→ Peppers and Base
01 -
6 dried Guajillo chili peppers, destemmed and deseeded
02 -
½ cup roasted red peppers, drained
03 -
1 tablespoon tomato paste
04 -
3 large garlic cloves
→ Spices and Seasonings
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground coriander
08 -
1 teaspoon caraway seeds, dry toasted
09 -
¾ teaspoon salt, or to taste
→ Liquids
10 -
1 tablespoon white wine vinegar or apple cider vinegar
11 -
2 tablespoons lemon juice
12 -
2 tablespoons olive oil
# Instructions:
01 -
Remove stems and seeds from dried Guajillo peppers. Soak in hot water for at least 30 minutes until rehydrated, then drain.
02 -
Transfer rehydrated chilies to food processor and pulse briefly to chop.
03 -
Add all remaining ingredients to food processor. Process until a smooth paste forms, ensuring chilies are fully broken down.
04 -
Taste and adjust seasoning as needed. Transfer to an airtight container.
# Notes:
01 -
Stores in refrigerator for 1-2 weeks
02 -
Best flavor develops after 1-2 days in refrigerator
03 -
Ensure thorough processing for smooth consistency without pepper chunks