Homemade Harissa Paste (Print Version)
# Ingredients:
01 -
2 red bell peppers, halved, cored, and seeded
02 -
1 tsp coriander seeds
03 -
1 tsp cumin seeds
04 -
3 tbsp olive oil, plus more to taste
05 -
1 onion, coarsely chopped (1 to 2 cups)
06 -
3 to 5 cloves garlic, coarsely chopped
07 -
3 hot red chiles, coarsely chopped
08 -
2 to 4 tbsp freshly squeezed lemon juice
09 -
1/2 teaspoon kosher salt, plus more to taste
# Instructions:
01 -
Preheat the oven to 450°F (230°C). Place the peppers on a parchment-lined baking sheet. Roast until nicely charred nearly all around, 20-25 minutes. Transfer peppers to a bowl, cover with plastic wrap or a cloth bowl cover, and allow to cool. Peel the peppers and discard the skin.
02 -
Place a small, dry frying pan over medium heat and toast the coriander and cumin seeds until they begin to darken and smell fragrant. Transfer them to a mortar and use a pestle to grind to a powder.
03 -
Heat the olive oil in a large frying pan over medium heat. Fry the onion, garlic, and chiles for 10 to 12 minutes, until they begin to caramelize.
04 -
Use a blender or food processor to blitz together all of the ingredients until smooth, adding a little more oil if needed. Add another tablespoon of oil if the mixture seems too thick. Taste and adjust with more salt, lemon juice, or oil as needed.
05 -
Transfer to a sterilized jar and refrigerate for up to 2 weeks or longer.
# Notes:
01 -
This homemade harissa paste is more flavorful than store-bought versions and can be adjusted to your preferred spice level.
02 -
For a milder paste, remove seeds from the chiles before chopping.