Homemade Harissa Paste

Follow our step-by-step guide on how to make Homemade Harissa Paste.

1. Step 1

   Begin by breaking the dried chile peppers into smaller fragments, discarding the stems and seeds.

2. Step 2

   If you're working with medium-hot or hot varieties, don disposable gloves to shield your hands from the heat.

3. Step 3

   Next, place the broken peppers in a heatproof bowl and pour boiling water over them, allowing them to soak for 15 to 20 minutes until they become tender.

4. Step 4

   Once softened, drain the peppers thoroughly and gently pat them dry with paper towels.

5. Step 5

   In a small skillet, warm 1 tablespoon of olive oil over low heat.

6. Step 6

   Add the chopped garlic and sauté until it softens but remains pale, about 3 minutes.

7. Step 7

   Allow the garlic to cool, then transfer it to a food processor along with the soaked chile peppers.

8. Step 8

   In the same skillet, toast caraway seeds, cumin seeds, and coriander seeds over medium-low heat until they release their fragrant aroma, which should take about 2 to 3 minutes.

9. Step 9

   Once toasted, crush the seeds in a mortar and add them to the food processor.

10. Step 10

    Blend the mixture while gradually drizzling in the remaining olive oil, making sure to scrape down the sides of the processor as needed.

11. Step 11

    Season the harissa with salt to your liking.

12. Step 12

    Finally, spoon the vibrant harissa into a sterilized glass jar, smoothing the top.

13. Step 13

    Pour enough olive oil over the surface to create a protective layer, preventing the harissa from drying out.

14. Step 14

    Seal the jar tightly and store it in the refrigerator, ready to elevate your dishes with its bold flavors.