Making Harissa Paste at Home
This is about the alchemy of slow heat and pungent aromatics. When you process your own chiles, you gain the ability to adjust the smoke and bite to your personal preference.
Mind the volatility of the chiles.
Wear gloves when handling rehydrated chiles and work in a well-ventilated space to prevent the capsaicin from becoming an irritant.
- Heavy skillet
- Food processor or mortar and pestle
- Sterilized glass jars
- Gloves
What goes in.
- 10-12dried guajillo chiles, stems and seeds removed
- 3dried ancho chiles, stems and seeds removed
- 4 clovesfresh garlic, peeled
- 1 tbspcoriander seeds, toasted
- 1 tspcaraway seeds, toasted
- 1 tspsmoked paprika
- 1/2 tspsea salt
- 1/2 cupextra virgin olive oil
Maintaining the oxygen barrier
After packing the paste into a jar, top it with a thin layer of olive oil. This prevents oxidation and keeps the aromatics sharp for weeks in the refrigerator.
The method.
Rehydrate the chiles
Place the dried chiles in a bowl and cover with boiling water. Let them soak for 20 minutes until soft and pliable.
Toast the aromatics
In a dry skillet over medium heat, toast coriander and caraway seeds until fragrant. Grind them into a fine powder.
Process the base
Drain the chiles, reserving a tablespoon of soaking liquid. Add the chiles, garlic, ground spices, paprika, and salt to the processor. Pulse until a coarse paste forms.
Emulsify with oil
With the processor running, slowly drizzle in the olive oil. Stop once the texture is smooth but still retains a rustic, grainy character.
Store
Transfer to a jar, press down to remove air pockets, and cover the surface with a fresh layer of oil.
Other turns to take.
Rose Harissa
Add one tablespoon of dried culinary rose petals during the grinding stage for a floral finish.
Citrus Harissa
Stir in the zest of one preserved lemon to brighten the earthiness of the chiles.
When it doesn't go to plan.
If the paste feels too thick, add the reserved chile soaking water one teaspoon at a time.
Do not discard the chile seeds if you want a significantly higher heat profile.
Use a mortar and pestle for a superior, chunky texture that retains the integrity of the spices.
The ones that keep coming up.
How long does this keep?
Kept in a sealed glass jar topped with oil, it will maintain its quality in the refrigerator for up to one month.
Can I use fresh chiles instead?
You can, but you will lose the concentrated, sun-dried intensity that characterizes traditional harissa.
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