Homemade Harissa

Harissa is a moroccan chilli paste use mainly in marinade or as a spread. It’s used to add heat and depth to dishes, but often bought.

This is my quick version to make it yourself!

• 3 chili Arbol

• 7-8 chili Guajillo

• 3 jarred roasted pepper

• 2 tbsp tomato paste

• Juice of half of a lemon (about 1/8 cup )

• 3 garlic cloves

• 1 tbsp paprika

• 1/2 tbsp kosher salt

• 1/3 cup olive oil

DIRECTIONS:

1. Start by rehydrating your chilli peppers. Submerge them in boiling water for about 20 minutes.

2. Once peppers are rehydrated, remove seeds from inside.

3. Add them to a food processor along with the other ingredients besides for the olive oil.

4. Turn on your food processor and slowly let in a thin drizzle of olive oil until you reach your desired consistency.

5. Transfer to an airtight jar. Top with a thin layer of olive oil before refrigerating.

For full video, click here.

Enjoy,

Guila