California Harissa – a delicious recipe with guajillo chilies, garlic, caraway seeds, coriander seeds, cumin, mint. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove the stems and the seeds from the chiles, and pan roast them on very high heat in batches, a couple minutes each.
2
Place the chiles in a large bowl and cover them with boiling water, allowing them to sit for at least 40 minutes.
3
Dry roast the caraway, coriander, and cumin until the seeds begin to pop and the mixture becomes very fragrant.
4
Transfer them to a mortar and pestle or a spice mill with the mint, and grind to a powder.
5
Coarsely chop the soaked chiles and the garlic, then transfer to a food processor with the spices, salt, oil, and the juice of the limon.
6
Process until you have a smooth paste.
7
Store the harissa in a glass jar, covered with oil, for up to 12 weeks.
385
kcal
Calories
8
g
Fat
71
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces dried guajillo chilies or 4 ounces new mexico peppers, 1 head garlic, 2 teaspoons caraway seeds, 2 teaspoons coriander seeds, and more.
Yes, California Harissa falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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