Homemade Harissa


3 dried guajillo chiles
12 dried chiles de arbol
1 dried ancho chile
1/2 tablespoon ground cumin
1 tablespoon coriander seeds
2 garlic cloves
3 tablespoons lemon juice
2 tablespoons white vinegar
1 tablespoon tomato paste
3/4 teaspoon smoked paprika
1 teaspoon salt
dash of cayenne pepper
1/2 cup Extra Virgin olive oil


Place the dried chilies in a medium bowl. Cover the chilies with boiling water. Mix well and let sit for about 30 minutes to soften.
While the chilies are soaking, place a small saucepan over medium heat. Add the cumin and coriander and toast, shaking frequently, until fragrant, about 2 minutes. Remove from he heat and set aside.
Drain the peppers and using a paring knife carefully remove the steam and seeds and discard. Place the peppers in the bowl of a kitchen mixer such as a Cusinart fitted with a blade attachment. Add the garlic and pulse till chopped, followed by the chilis and pulse on/off till a coarse paste forms. Add the lemon juice, vinegar, tomato paste, paprika, salt and cayenne pepper. Pulse till blended, but still chunky.
With the blender on low, add the oil in a slow steady stream.
Place in a glass jar and refrigerate till use. Will keep fresh for 1 week.


A quick and easy homemade harissa recipe.

Other Names:

Chile sauce


1/2 cup


Wednesday, January 15, 2020 - 3:56pm


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