Hotmedium
Harissa Paste North African Style
Smoky, complex North African chili paste. A staple in Tunisian and Moroccan cuisine.
Prep Time
45 min
Difficulty
medium
Consistency
thick
Ingredients
11 items- 10 dried guajillo or New Mexico chiles
- 5 dried árbol chiles
- 6 cloves garlic, roasted
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon caraway seeds, toasted
- 1 tablespoon coriander seeds, toasted
- 1 teaspoon cumin seeds, toasted
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup lemon juice
Instructions
- 1Remove stems and seeds from dried chiles.
- 2Toast in dry pan until fragrant.
- 3Soak in hot water 30 minutes.
- 4Toast spices until fragrant.
- 5Blend rehydrated chiles, roasted garlic, toasted spices, tomato paste, olive oil, and lemon juice to a thick paste.
- 6Add soaking water as needed.
- 7Simmer for 10 minutes.
- 8Cool and store in jar with olive oil on top.
- 9Refrigerate for up to 1 month.
Flavor Profile
smokycomplexearthyaromatic
Best For
couscoustaginesgrilled meatsNorth African food
Frequently Asked Questions
How spicy is Harissa Paste North African Style?
Harissa Paste North African Style is rated as hot heat — quite spicy and packs a good amount of heat. You can adjust the heat by using fewer peppers or removing the seeds and membranes.
How long does it take to make Harissa Paste North African Style?
Harissa Paste North African Style requires 45 minutes of prep time. It's a relatively quick recipe to prepare.
What peppers are used in Harissa Paste North African Style?
This recipe uses: 10 dried guajillo or New Mexico chiles, 5 dried árbol chiles. You can adjust the types of peppers used based on your heat preference and availability.