Making Fresh Harissa
Homemade harissa carries a raw, vibrant intensity that store-bought versions lack. By managing the char of your spices and the hydration of the chilis, you build a foundation of deep, layered heat.
The quality of your dried chilis dictates the profile of your paste.
Choose dried chilis that still have a bit of pliability; if they are brittle and dusty, they lack the oils needed for a complex flavor.
- mortar and pestle or food processor
- heavy skillet
- fine-mesh sieve
What goes in.
- 10-12dried Guajillo or Ancho chilis, stems and seeds removed
- 4 clovesgarlic, peeled
- 1 tbspcoriander seeds
- 1 tspcaraway seeds
- 1/2 tspcumin seeds
- 1/2 cupextra virgin olive oil
- 1 tspkosher salt
- 1 tbspfresh lemon juice
Toast the spices, hydrate the heat
Toast your dry seeds until they turn fragrant and darken slightly, then soak your chilis in near-boiling water until they feel like velvet. This process releases the essential oils in the seeds and ensures the chili skins blend into a smooth paste rather than remaining leathery.
The method.
Toast the spices
Place coriander, caraway, and cumin in a dry skillet over medium heat. Shake the pan constantly until the seeds are browned and aromatic, about 2 minutes.
Hydrate the chilis
Place cleaned chilis in a bowl and cover with boiling water. Let them sit for 20 minutes until soft. Drain well.
Grind the aromatics
Pulse the toasted spices into a powder. Add the softened chilis, garlic, and salt. Blitz while slowly drizzling in the olive oil until the mixture is uniform.
Finish and store
Fold in the lemon juice. Transfer to a small jar and smooth the surface. Pour a thin layer of olive oil over the top to seal out the air.
Other turns to take.
Rose Harissa
Add one tablespoon of dried culinary rose petals during the blending process for a floral, aromatic note.
Roasted Red Pepper Harissa
Replace two of the chilis with a small roasted red bell pepper for a milder, slightly sweeter paste.
When it doesn't go to plan.
Wear gloves when handling rehydrated chilis to avoid irritation.
If the paste is too thick to blend, add a tablespoon of the chili soaking liquid at a time.
The flavor deepens after 24 hours in the refrigerator.
The ones that keep coming up.
How long will this stay fresh?
Kept in an airtight jar in the refrigerator and topped with a layer of oil, it will stay fresh for up to one month.
Can I use chili powder instead of whole chilis?
You can, but the texture and depth of the paste will suffer. Whole chilis provide a richer body that powder cannot replicate.
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