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Homemade Harissa Recipe


Harrisa
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3.9 from 40 votes
If made properly, this is a very deep, rich, complex paste that is much more interesting than any bottled hot sauce.

Course:
Sauces and Condiments
Cuisine:
Middle Eastern

Makes:

Servings: 2 cups

Takes:

Prep Time: 20 minutes

Ingredients

  • 1 red bell pepper
  • 2 ounces ancho chiles (dried poblanos)
  • 2 ounces chipotle chiles (dried and smoked jalapeños)
  • 4 cloves garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seed
  • 1 teaspoon Mortons coarse kosher salt
  • 1/2 cup extra virgin olive oil
Notes:
About the peppers. Smoked red jalapeños are called chipotles, and can be bought dried or in a can with a sauce called adobo. You can use either. Anchos are usually only available in dried form. Chipotles and anchos are easy to find in any store that serves a Latino community, or online. You can even use any other hot chili that you want. They are made by simply cutting fresh home-grown green jalapeños in half, discarding the stems and seeds (why does this expression sound familiar?), and smoking at about 200°F until dry, but still pliable. Keep the temp under 212°F, boiling temp, in order to dehydrate rather than roast.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Fire up. Prepare a grill for high heat cooking.
  • Cook. Cut the bell peppers in half and grill them over high heat until the skin blackens.
  • Prep. Put them in a bowl and cover for about 10 minutes. The steam will make peeling the skin easier. When they cool, peel or scrape off the skin with a serrated knife. Don't worry if you don't get it all off.
  • Wear gloves and break off the stems of the dried anchos and chipotles and trash them. Cut them open, scrape out the seeds, and trash them too. Put the rest in a bowl and cover with boiling water for 30 minutes, then drain.
  • Blend everything in a food processor. Taste and adjust as you see fit. Don't be afraid to add more oil if it is too thick, but be careful with the lemon juice. Add enough to brighten the flavor, but too much can happen fast.
  • Serve. Serve immediately with any dish you want to spice up or put it in a jar and refrigerate.