Easy Homemade Harissa 🌶

By The Cooking Foodie · 30 min

Ingredients

Instructions

1. Remove the stems and most of the seeds from the dried chilies. Put them in a large bowl, cover with boiling water and soak for 20–30 minutes, until softened and pliable.
2. Toast the cumin, caraway and coriander seeds in a dry pan over medium heat for 1–2 minutes, until fragrant. Let cool slightly, then grind them.
3. Drain the soaked chilies well. Cut them open and remove most of the seeds, if you want a milder, smoother paste.
4. Put the chilies in a food processor or blender with the garlic, salt, smoked paprika, ground spices, lemon juice and 1 tablespoon olive oil. Blend until mostly smooth, scraping down the sides as needed.
5. Add more olive oil, 1 tablespoon at a time, blending until the paste is thick, rich and spreadable, not thin or runny.
6. Spoon the harissa into a clean jar, smooth the top and cover with a thin layer of olive oil.

Summarized from The Cooking Foodie's video. Watch it for the details.

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