Harissa Paste

This is a true and tested harissa paste recipe that's easy to make at home with fresh chili peppers and toasted spices.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 225 Calories

Ingredients

• salt to taste
• 1 teaspoon caraway seeds
• 1 teaspoon extra-virgin olive oil
• 12 mild to medium hot red chili peppers
• 5 tablespoons extra-virgin olive oil, or more as desired
• 3 large garlic cloves, finely chopped
• 0.5 teaspoon coarsely ground cumin seeds
• 0.5 teaspoon coarsely ground coriander

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.

Step 3

Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.

Step 4

Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.

Step 5

Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.

Step 6

Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.

Step 7

Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.