Harissa Sauce (Harissa Paste)
Made with red chiles and aromatic spices, this easy harissa sauce is brightly colored, richly flavored, and makes the perfect addition to both meat and vegetable dishes, soups, stews, or dips!
Servings: 16 Servings
Calories: 58kcal
Equipment
- Food processor or blender High-powered
- Rubber Spatula
- Grinder (or mortar and pestle) Only needed if using whole seeds instead of ground spices.
- Gloves
Ingredients
- 6 Dried New Mexico chiles
- 6 Dried chiles de arbol
- 12 ounce jarred roasted red peppers, drained 2 large peppers
- 2 tablespoon Tomato paste Optional
- 2 tablespoon Lemon juice About ½ large lemon, juiced
- 4 large Garlic cloves Peeled
- 2 teaspoon Ground cumin
- 1 ½ teaspoon Smoked paprika
- 1 teaspoon Sea salt
- 1 teaspoon Ground coriander
- ½ teaspoon Ground caraway seeds Optional
- Hot water To soak the chiles in.
- ¼ cup Extra virgin olive oil
Instructions
- Add the dried chilies to a shallow bowl and cover them with hot water. Use a small plate or a set of canning weights to weigh down the chiles so they are fully submerged and soak for about 20 minutes. Set aside.
- If using whole caraway seeds, use a mortar and pestle or a clean coffee grinder to grind the seeds and set aside. If using other whole seeds, see notes for toasting and grinding instructions.
- Once the chiles are rehydrated, remove the stems and the seeds. Wear gloves if you want to protect your hands from the capsaicin. Hold the pepper at the base just below the stem with one hand and then twist and pull the stem with the other. You should be able to remove the stem, veins and most of the seeds in one pull for the larger peppers. Removing the seeds is a way to reduce the spice and improve the texture, do not worry about removing 100% of the seeds.
- Add all ingredients except for the olive oil to the food processor and process for about 2 minutes or until a smooth paste is achieved. Scrape the sides with a rubber spatula as needed.
- Once everything is fully incorporated and a smooth paste is achieved, add in the olive oil and process for about 30 seconds to achieve a saucier consistency.
- At this point you can taste and adjust the flavors to your preferences. To increase the spice, you can add more rehydrated chiles de arbol or a sprinkle of cayenne pepper. Use immediately or store in an airtight container in the fridge for up to 1 month.
Nutrition
Serving: 1tablespoon | Calories: 58kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Fiber: 2g
