Homemade 3-Chile Harissa
A vibrant and spicy North African chile paste made with three types of dried chiles - árbol, guajillo, and ancho - blended with aromatic spices, garlic, and olive oil. This versatile condiment adds deep, complex heat to any dish.
Ingredients
- •15 whole dried chiles de árbol
- •2 whole dried guajillo chiles
- •1 whole dried ancho chile
- •1 tablespoon cumin seeds
- •1½ teaspoons coriander seeds
- •3 cloves garlic
- •2 tablespoons fresh lemon juice
- •1 tablespoon white wine vinegar
- •1 tablespoon tomato paste
- •1½ teaspoons hot smoked Spanish paprika
- •1 teaspoon kosher salt
- •¾ cup olive oil
- •divided
Cooking Instructions
- 1.
Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15-20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
20 min
- 2.
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in 1/2 cup oil. Process until oil is incorporated.
10 min
- 3.
Transfer harissa to a bowl. Pour remaining 1/4 cup oil over top.
2 min
- 4.
Harissa can be made 1 month ahead. Cover and chill.
1 min