Homemade Harissa(Chili Paste)
- 6 guajillo chilies(large dried hot peppers)
- 1 1/2 tsp coriander seeds, whole
- 3 cloves garlic, chopped
- 1 Tbs fresh lemon juice
- 1/2 Tbs white vinegar
- 1 tsp paprika
- 1/2 tsp smoked salt
- 1/2 tsp cumin powder
- 1/4 tsp garlic powder, granulated
- 1/8 tsp cayenne pepper
- 1/4 cup olive oil (+2 Tbs, divided)
- Place guajillo chilies in a heat proof glass or bowl. Pour over boiling water until the chilies are submerged. Cover the bowl with a plastic bag and let sit for 15 minutes. This will rehydrate the peppers. Drain the peppers(place them in a strainer), open them up and remove the stems and most of the seeds. It's okay for some seeds to be left. You might want to wear gloves for this!
Toast coriander seeds
- Heat up a small pan over medium heat and add the coriander seeds. Toast until fragrant, 3 minutes. Place them in a food processor fitted with the "S" blade attachment, and add the garlic. Pulse. Add the cleaned chili peppers, and pulse until a paste forms. (alternatively, you can grind the ingredients with a mortar and pestle, if you have one- this is the traditional way to do it).
- Add the lemon juice, vinegar, paprika, salt, cumin, garlic powder, and cayenne pepper, and process for about a minute. The paste should still have texture but be on the smoother side. With the processor running on low, drizzle in 1/4 cup olive oil. Process until olive oil is incorporated.
- Transfer the Harissa paste to a glass jar, cover the top with 2 Tbs olive oil, and close with an airtight lid. Store in the fridge.