Harissa is a North African paste made with peppers and spices. It ranges in the degree of spicy heat, depending on where you purchase it. This DIY recipe is considered medium to hot. It is not extremely hot in order that you can taste the complexity of the ingredient blend.
Keyword chile paste, harissa, Moroccan sauce
Meat & Poultry vegetable
Prep Time 20minutes
Cook Time 5minutes
Rehydrating the chiles 30minutes
Author dorothy stainbrook
12dried chile peppersI used a combination of guajillo, pasilla and arbol but you can mix and match
juice from 1-2 lemons
De-stem chile peppers and soak dried chile peppers in pot of water that has just been turned off after being brought to a boil. Soak for 20-30 minutes to hydrate.
Toast spices 2-3 minutes in small, dry pan over medium heat, until aromatic. Let cool before grinding.
Grind spices and salt together in coffee bean grinder to fine grind.
Drain peppers, reserving chile water, and add all ingredients to blender or food processor. Process until smooth, thinning with chile water if necessary.
Step by step video for making harissa follows this recipe card (a youtube video)