Name: Homemade Harissa Paste
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 8 servings
Ingredients: 10 dried New Mexico chiles ((or other large dried chile with mild-to-medium spiciness)); 7 dried chiles de arbol ((increase for more heat, decrease for less heat)); 1 tbsp (heaping) cumin seeds ((or sub slightly less ground // if using ground, skip the toasting step)); 2 tsp coriander seeds ((or sub slightly less ground // if using ground, skip the toasting step)); 1 tsp caraway seeds ((not essential, but added to most traditional harissa)); 4 cloves garlic, minced; 1.5 tsp smoked paprika; 1 tsp sea salt; 2 tbsp lemon juice; 1 tbsp white wine vinegar or apple cider vinegar; 1 tbsp tomato paste ((or sub finely chopped sun-dried tomatoes)); 0.25 cup olive oil ((if avoiding oil, sub water or omit))

Instructions

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1

Add new mexico chiles (10 dried) and chiles de arbol (7 dried) to a bowl and cover with hot water. Cover and steam for 15-20 minutes to rehydrate. Remove stems and seeds (wear gloves).
2

Meanwhile, toast (heaping) cumin seeds (1 tbsp) and coriander seeds (2 tsp) in a small skillet until fragrant. Grind into a fine powder.
3

Add caraway seeds (1 tsp), garlic, minced (4 cloves), smoked paprika (1.5 tsp), sea salt (1 tsp), lemon juice (2 tbsp), white wine vinegar or apple cider vinegar (1 tbsp), and tomato paste (1 tbsp) to a food processor with the rehydrated chiles.
4

Blend for 1-2 minutes until a smooth paste is achieved, scraping down sides. Stream in olive oil (0.25 cup) while blending for a saucier consistency. Add more oil or water as needed.
5

Taste and adjust seasoning with more lemon, vinegar, paprika, or salt. If more heat is desired, add rehydrated chiles de arbol or cayenne pepper.
6

Store in a jar in the refrigerator for up to 1 month, or freeze in an ice cube tray for up to 2 months.