Ingredients for Harissa Paste
- Dried Chilies
- 4 cloves garlic
- 1/4 cup water
- Extra Virgin Olive Oil
- Caraway Seed
- Coriander Seed
- 1 1/2 teaspoons salt (or to taste)
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How to Make Harissa Paste
- Soak 8 ounces of dried chilies (such as Aleppo or a mix of your preference) in tepid water to cover for 45-60 minutes, or until softened.
- Drain the chilies and remove the stems and seeds. Discard stems and seeds.
- In a blender or food processor, combine the softened chilies, 4 cloves garlic, 1/4 cup water, and 1/4 cup olive oil. Blend until completely smooth, stopping to scrape down the sides as needed.
- Transfer the smooth paste to a small bowl. Stir in 1 tablespoon caraway seeds, 1 tablespoon ground coriander, and 1 1/2 teaspoons salt (or to taste).
- Transfer the Harissa paste to a clean, airtight jar. Pour a thin layer of olive oil (approximately 1/8 cup) over the top of the paste, ensuring the paste is completely covered and no air is exposed.
- **Important:** Always cover the Harissa paste with a layer of olive oil before storing to prevent spoilage. Add more olive oil as needed.
- **Variation: Hot Harissa:** For extra heat, use 4 ounces dried guajillo chilies and 1/2 ounce dried de arbol chilies instead of the 8 ounces of other dried chilies. Adjust other ingredients to taste.
Nutrition Information (Approximate per serving)
Sodium
149 g
Sugar
186g
Fat
23g
Carbs
28g
