Ingredients:

  • 1 ounce (28g) dried ancho chilies, stemmed and seeded
  • 1 ounce (28g) dried guajillo chilies, stemmed and seeded
  • ½ cup (120ml) hot water
  • ¼ cup (60ml) olive oil, extra virgin
  • 1 medium red bell pepper, roasted and peeled
  • 6 cloves garlic, peeled
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon caraway seeds
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon sea salt, or to taste

Instructions:

  1. Place dried chilies in a bowl and pour hot water over them. Weigh down with a plate and soak for 30 minutes until softened.
  2. Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
  3. Drain the soaked chilies, reserving ¼ cup (60ml) of soaking liquid. In a food processor, combine the softened chilies, roasted red bell pepper, sautéed garlic, tomato paste, and all dry spices. Process until a coarse paste forms.
  4. Add red wine vinegar and reserved chili soaking liquid. Continue processing until the paste is smooth and emulsified. Add more reserved chili soaking liquid if needed to reach your desired consistency.
  5. Season with salt to taste. Transfer the harissa paste to an airtight jar or container. Store in the refrigerator for up to 2 weeks.