Harissa – a delicious recipe with Mexico, guajillo chiles, cumin seeds, coriander seeds, caraway seeds, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
If using dried chiles, bring a pot of water to a boil. Add the chiles to the pot, turn off the heat, and cover. Make sure all of the chiles are submerged in the hot water. After about 15 minutes, stir the chiles. Once the chiles are hydrated, after about 30 minutes, drain the water from the pan and set the chiles aside.
2
Remove the seeds and stems, and place the chiles in a blender. Set aside.
3
In a medium frying pan over low heat, toast the seeds. Toss every few minutes to keep from burning until they are slightly browned and fragrant, about 5 to 8 minutes.
4
Add the toasted seeds, garlic, lemon juice, and salt and pepper to the blender with your chiles (you can also use a small food processor, or an immersion blender with a small mixing bowl). Pulse the harissa into a paste. Use immediately and store the leftover sauce in an airtight jar in the refrigerator for up to 1 week.
8
kcal
Calories
1
g
Carbs
Carbs
* 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 8 ingredients. The key ingredients include: 5 New Mexico chiles, 5 guajillo chiles, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and more.
Yes, 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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