Al Brady
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Harissa Paste
🕑 Added 2025-06-27 08:00:06 +0000 UTC150-200g dried chilies (I used Kashmiri, Ancho, Arbol and Fresno)
6 dried Guajillo chili peppers, destemmed and deseeded
1 red pepper, roasted and peeled
2tbsp cumin seeds
2tbsp coriander seed
1tbsp caraway seeds
3-4 garlic cloves, finely minced or crushed
1tbsp tomato paste
3tbsp olive oil (plus extra for topping)
1 lemon, zest & juice
1tbsp red wine vinegar
1tbsp smoked paprika
1tbsp cayenne pepper
1-2tsp sea salt
Method:
Soften the Chilies:
Cut the stems off the dried chilies and shake out the seeds. Break them apart if preferred.
Toast the dried chilies in a dry pan over medium-high heat for 1-2 minutes, or in the oven at 140ºC for 3-4 minutes to help release their essential oils, making them more aromatic and improving their flavour.
Place the toasted chilies in a bowl and cover with boiling water. Let them soak for about 30 minutes to soften. Drain well, squeezing out any excess liquid.
Roast the Red Bell Pepper:
Place the red bell pepper directly over an open flame or under the grill, turning it every few minutes with metal tongs, until it is charred on all sides.
Place the charred pepper in a bowl, cover with cling film and leave for 10-15 minutes to loosen the skin. Afterward, peel off the skin, remove the seeds, and roughly chop the flesh.
Toast and Grind the Spices:
In a dry pan, toast the cumin, coriander, and caraway seeds over medium heat for 1-2 minutes, or in the oven at 140ºC for 3-4 minutes, until fragrant.
Let the seeds cool and then grind them using a spice grinder or pestle & mortar until they are a powder.
Blend the Harissa:
In a food processor, combine the softened chilies, ground spices, roasted red bell pepper, garlic, tomato paste, olive oil, lemon juice, vinegar, smoked paprika, cayenne and salt.
Blend the mixture until smooth. If you prefer a looser consistency, add more olive oil until you reach the consistency you’re after.
Store the Harissa:
Transfer the harissa to a clean jar. Drizzle a thin layer of olive oil on top to preserve it.
Store in an airtight container in the fridge for up to 1-2 months. The oil layer on top will help keep it fresh longer.
