Spoon Simple
Harissa
North African chili paste with cumin, coriander, and garlic. Fiery, aromatic, and essential for lamb, couscous, and roasted vegetables.
Prep 15 min
Cook 5 min
Total 20 min
Serves 12
Ingredients
Step 1 — Soak the chiles
- 6 dried guajillo or New Mexico chiles (stemmed, seeded)
- 2 dried chipotle or arbol chiles (optional, for heat)
- Hot water
Step 2 — Blend the harissa
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp caraway seeds
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tsp kosher salt
Instructions
- 1
Soften chiles
Soak dried chiles in hot water 15 minutes until soft. Drain, reserving a little soaking liquid.
- 2
Blend
Blend chiles, garlic, spices, tomato paste, olive oil, lemon juice, and salt until a thick paste forms. Add soaking liquid to thin if needed.
- 3
Store and serve
Top with a drizzle of olive oil before storing. Use as a marinade, stir into yogurt, or spread on sandwiches. Keeps refrigerated up to 2 weeks.
Nutrition per serving: 35 cal · 1g protein · 4g carbs · 2g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
