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Harissa

Makes about 1 cup
Time 30 min
Try rubbing this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste.
Ingredients
  • 4 smoked chile peppers, such as ancho or chipotle
  • 8 dried red chile peppers, such as New Mexico or cascabel
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon caraway seeds
  • 8 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
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Method

Remove seeds and stems from chiles. 

Place in a heat safe bowl and cover in boiling water and set aside for 20 minutes to plump and rehydrate. 

Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool.

Transfer seeds to a spice grinder or mortar and pestle and grind them to a powder. 

Drain chiles and add to blender with garlic, olive oil and salt. 

Add ground spices and blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 smoked chile peppers, such as ancho or chipotle
  • 8 dried red chile peppers, such as New Mexico or cascabel
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon caraway seeds
  • 8 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.