The BEST Homemade Harissa (Better Than Store-Bought!)

By The Cooking Foodie · 40 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 soft 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 with a mortar and pestle or spice grinder.
3. Drain the soaked chilies well. Cut them open and remove most of the seeds, for a milder, smoother paste; leave some in for more heat.
4. Put the chilies in a food processor or blender with the garlic, salt, smoked paprika, ground spices, lemon juice and 1 tablespoon of olive oil. Blend until mostly smooth, scraping down the sides as needed.
5. Gradually add olive oil, 1 tablespoon at a time, blending until the paste is thick, rich and spreadable rather than 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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