Homemade Harissa Paste: North African Chili

Ingredients

• 12 dried red chilies (guajillo or New Mexico), stemmed
• 4 cloves garlic
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt

Method

1. Soak chilies in hot water for 20 minutes until soft.
2. Blend all ingredients in a food processor until smooth.
3. Add olive oil gradually until desired consistency.
4. Transfer to a jar, top with olive oil layer to preserve.

Uses

Stir into soups, marinades, and couscous. Spread on sandwiches. Mix with yogurt for a dipping sauce. Add to roasted vegetables before baking.

Storage

Refrigerate up to 1 month. Freeze in ice cube trays for longer storage.

More Articles

Turmeric Pairings: Best Food Combos Cardamom Desserts: 5 Easy Recipes Sushi Rolls Compared: A Chef's Cultural Analysis French Cooking Safety: Tools and Techniques Turmeric Golden Milk: Perfect Recipe Smoked Paprika Deviled Eggs Recipe Korean Gochugaru: Chili Flake Guide Spiced Lamb Kebabs: Middle Eastern Style Two Spice Blends Compared: A Chef's Deep Dive Spice Rubs for Grilling: 5 Recipes for 2026