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A close up of spoonfuls of harissa made two ways on several blue toned spoons.

Homemade Harissa Two Ways

Teri & Jenny
5 from 1 vote

Ingredients
  

mild

  • 1 ounce guajillo chiles
  • ½ ounce (chiles) de arbol
  • 1 ounce pasilla chiles
  • 1 roasted red bell pepper, seeded
  • 2 garlic cloves, chopped
  • 2 teaspoons mined marjoram
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ lemon, juiced
  • ¼ teaspoon salt
  • pinch of black pepper
  • ¼ cup plus 2 tablespoons extra virgin olive oil

spicy

  • 2 ounces chiles de arbol
  • 2 ounces guajillo chiles
  • 14 sundried tomatoes, not in oil
  • 4 garlic cloves
  • 1 lemon, juiced
  • ½ teaspoon minced mint
  • 2 teaspoons cumin seeds
  • 1 ½ teaspoons coriander seeds
  • ½ teaspoon caraway seeds
  • ¼ teaspoon salt
  • pinch black pepper
  • ¼ cup extra virgin olive oil

Instructions
 

  • For Mild: Place chiles into a bowl and top with boiling water. Cover and set aside for 1 hour. Once chiles have steeped, remove seeds and stems and place in a food processor with the remaining ingredients, except oil. Pulse 6 to 8 times. With the motor running, drizzle oil into mixture until a loose paste/sauce forms. Adjust seasonings, scoop into a jar, seal, and store in the refrigerator for up to 3 months.
  • For Spicy: Place chiles into a bowl and top with boiling water. Cover and set aside. While chiles steep, toast spices in a skillet over medium heat for 4 to 5 minutes or until fragrant. Grind until a powdery consistence forms. Set aside. Once chiles have steeped, remove stems and seeds and place into a food processor with the remaining ingredients, except the oil. Pulse 6 to 8 times. With the motor running, drizzle oil into mixture until a loose paste/sauce forms. Adjust seasonings, scoop into a jar, seal, and store in the refrigerator for up to 3 months.

Notes

  • *Makes 1 cup each
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