How to make Harissa chili paste


As an avid hot sauce guy, I love to try new flavors that pack a punch. I really dig Sriracha and i stumbled upon this hot chili paste that hails from Northern Africa and had to share with all of you.

4 ounces dried chiles (I used Thai chiles)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 garlic cloves
1 teaspoon sea salt, or to taste
2 tablespoons extra virgin olive oil


  1. Soften the chiles with boiling water
  2. Toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When you start to really smell the spices rmove from heat
  3. Grind the spices
  4. Drain the chiles.
  5. Stem and seed the chiles
  6. Combine the chiles, ground spices, garlic, and salt in the bowl of a food processor.
  7. Drizzle in the olive oil and process to form a smooth and thick paste. You may have to scrape down the sides of the bowl occasionally
  8. Top with olive oil and store.









4 thoughts on “How to make Harissa chili paste

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