Makes 3/4 cup Great in hummus, shakshuka, on eggs, on meat, or add to soups/stews for extra flavor!
4 Dried Guajillo Chiles (can substitute New Mexico, arbol, chipotle chiles if desired)
Roasted red peppers, chopped
3 ounces jarred, or
1 large red pepper, cut in half, rubbed in olive oil, and broiled (skin side up) for 10 min, then removed from oven and covered with foil for 10 min. When cooled, skin should peel right off and pepper can be chopped.
1 Tablespoon tomato paste
2 large garlic cloves, peeled
1/2 teaspoon caraway seeds, toasted and ground (use mortar/pestle or grinder/food processor)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 Tablespoon fresh lemon juice (about 1/2 a lemon)
Salt/Pepper to taste
Place dried chiles in an bowl and cover with boiling water. Let sit for 20-30 minutes or until chiles are re-hydrated. Drain and remove stems and seeds.
Put chiles in food processor or blender. Add all remaining ingredients except olive oil & salt pepper.
Start food processor or blender and slowly add olive oil until it reaches desired paste-like consistency. Taste and add salt/pepper to taste.
Best after 1-2 days.
Store in a mason jar and cover with a thin layer of olive oil. Store in refrigerator for 2-3 weeks.
Harissa can also be frozen for up to 1 month (best to freeze in smaller, individual-use portions).