Dried Chili Harissa Recipe – a delicious recipe with chili, guajillo chilies, red chilies, arbol chilies, ground coriander, ground caraway. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Set up a rimmed baking sheet with a wire rack. Put on disposable latex gloves before handling the dried chilies. Using kitchen shears and, working over the wire rack, cut off the stems from the chilies and cut them into strips. Shake the sheet tray to separate the seeds from the chilies and discard.
2
In a spice grinder working in batches, blend the dried chilies to a fine powder. In a dry saute pan, toast the chili powder, coriander, and caraway over medium heat until fragrant. You can stop here and use the harissa in this dry form as a seasoning blend.
3
To make the harissa paste, add 1 cup (240ml) water to the saute pan and simmer until the paste is thick, about 10 minutes. Remove from heat. Finish the harissa paste by mixing in the olive oil, vinegar, and salt. The harissa is best the next day and keeps in the refrigerator for a month.
134
kcal
Calories
15
g
Fat
Fat
* 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: 1 ancho chili (20g) (see note), 4 guajillo chilies (30g), 5 dried Kashmiri red chilies (12g), 4 arbol chilies (3g), and more.
Yes, Dried Chili Harissa Recipe falls under the Soups & Stews 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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