Homemade Harissa Paste
Ingredients
-
8
large
dried guajillo chiles
-
8
medium
dried pasilla chile peppers
-
2
teaspoons
cumin seeds
-
1
teaspoon
coriander seeds
-
1
teaspoon
celery seeds
-
3
cloves
garlic
-
1
unit
shallot
-
⅓
cup
olive oil
-
1
tablespoon
champagne vinegar
-
1
teaspoon
kosher salt
Instructions
- Boil water in a medium pot.
- Add dried guajillo and pasilla chiles, cover, and let steep for 40 to 45 minutes.
- Drain the chiles, remove stems and seeds, and cut into 1-inch pieces.
- In a mortar and pestle or food processor, grind cumin, coriander, and celery seeds.
- Transfer the spice blend to a blender with garlic and shallot, and pulse until finely chopped.
- Add the chiles to the blender and pulse until chopped.
- With the blender running, add olive oil and vinegar until a paste forms.
- Transfer to an airtight container. The paste can be stored in the fridge for up to 10 days.
Nutrition Facts (estimated)
Servings
1 cup
Calories
63
Total fat
2g
Total carbohydrates
11g
Total protein
3g
Sodium
2342mg
Cholesterol
0mg
You might also like