Cooking Lucid

Harissa

Name: Harissa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Cuisine: North African
Ingredients: 6 dried guajillo or New Mexico chiles (stemmed, seeded); 2 dried chipotle or arbol chiles (optional, for heat); Hot water; 4 garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp caraway seeds; 1 tsp smoked paprika; 3 tbsp tomato paste; 3 tbsp olive oil; Juice of 1 lemon; 1 tsp kosher salt

North African chili paste with cumin, coriander, and garlic. Fiery, aromatic, and essential for lamb, couscous, and roasted vegetables.

Prep 15 min

Cook 5 min

Total 20 min

Serves 12

Side·North African·Easy

Ingredients

Step 1 — Soak the chiles

6 dried guajillo or New Mexico chiles (stemmed, seeded)
2 dried chipotle or arbol chiles (optional, for heat)
Hot water

Step 2 — Blend the harissa

4 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
1 tsp caraway seeds
1 tsp smoked paprika
3 tbsp tomato paste
3 tbsp olive oil
Juice of 1 lemon
1 tsp kosher salt

Instructions

1
Soften chiles
Soak dried chiles in hot water 15 minutes until soft. Drain, reserving a little soaking liquid.
2
Blend
Blend chiles, garlic, spices, tomato paste, olive oil, lemon juice, and salt until a thick paste forms. Add soaking liquid to thin if needed.
3
Store and serve
Top with a drizzle of olive oil before storing. Use as a marinade, stir into yogurt, or spread on sandwiches. Keeps refrigerated up to 2 weeks.

Nutrition per serving: 35 cal · 1g protein · 4g carbs · 2g fat · 1g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.