Harissa paste is easy to make at home. Many recipes include vinegar for preservation, but it gives the harissa an off-taste. This is an authentic recipe, made without vinegar.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
225 Calories
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
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 4
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 5
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 6
Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.
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.
Ingredients
salt to taste
1 teaspoon caraway seeds
1 teaspoon extra-virgin olive oil
12 mild to medium hot red chili peppers
½ teaspoon coarsely ground cumin seeds
½ teaspoon coarsely ground coriander
5 tablespoons extra-virgin olive oil, or more as desired
