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–+ servings
A small glass jar filled with chunky red harissa chili paste sits on a cloth next to whole red chili peppers and fresh cilantro, with a white mortar and pestle in the background.
Little Figgy Food TeamLittle Figgy Food Team

Harissa

5 from 4 votes
A spicy paste that is perfect used to add flavor to your stews, marinades and more, Harissa.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 1 cup
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp Cumin Seeds toasted and ground
  • 1 Tbsp Coriander Seeds toasted and ground
  • 1 cup Red Chili Peppers about 6 - 8 depending on size, roughly chopped. I used a mix of red Jalapenos and Ghost Peppers
  • 4 Garlic Cloves roughly chopped
  • 1 tsp Salt
  • 1 - 2 tsp Olive Oil

Method
 

  1. In a small skillet over medium heat, dry toast (no oil added) the Cumin and Coriander Seeds for about 2 - 3 minutes. Keep an eye on them, they can burn if not careful. Remove from the heat and set aside until ready to use.
  2. Add the toasted Seeds to a pestle and mortar and grind up well into a powder.
  3. In a food processor, add the toasted, ground Cumin and Coriander Seeds, chopped Chilies, Garlic Cloves, Salt and Olive Oil. Blend them all up until you have a nice paste.
  4. Transfer paste to an airtight container and keep in the refrigerator for up to 2 months. 

Notes

The flavors of freshly toasted spices are the best, but if you are unable to toast your own, you can use the same measurements of already ground Cumin and Coriander.
To insure that your Harissa keeps well, optionally you can pour 1 Tbsp of Olive Oil over the top of the paste when storing. 

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