Watch the video to learn how to make homemade harissa, a versatile and spicy North African chili paste. Perfect for adding a burst of flavor to your dishes. Easy to customize and packed with fresh ingredients!

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About:
Harissa is a bold, vibrant North African condiment made with a mix of dried hot chili peppers, roasted red peppers, spices, and aromatics. It’s wonderfully smoky and can be used as a marinade, sauce, spread, or dip to enhance the flavor of meats, roasted veggies, sandwiches, and more.

The spiciness of harissa can range from super hot to moderately spicy, depending on the specific recipe and region it comes from. You can make it either as a thick paste or a thinner sauce, which is why it’s often referred to both as a paste and a sauce.

Ingredients:

For Soaking Dry Chiles
7 Guajillo Chiles
2 Pasilla Chiles
4 Kashmiri Red Chilli
2 cups Hot Water, or enough to soak the chiles

Other Ingredients
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
½ tsp Caraway Seeds
4 cloves Garlic, halved
1 cup Roasted Bell Peppers
½ tsp Cayenne Pepper
¾ tsp Paprika
2 tbsp Tomato Paste
1 tbsp White Vinegar
1 tbsp Lemon Juice
2 tbsp Olive Oil
Salt, to taste

Recipe Notes:
1. Choose your dried chilies wisely: To create a flavorful harissa, selecting the right dried chili peppers is crucial. The mild peppers I've used here provide a moderate level of heat. However, if you prefer an extra spicy harissa, you can experiment with adding De Arbol or Birds Eye chilies. Conversely, if you prefer a smokier sauce, consider using Chipotle Meco chilies.

2. Deseed For Less Heat: Deseeding the chilies is optional. If you prefer a spicier sauce, feel free to leave the seeds in. However, if you want to reduce the heat level, once the chilies have softened in hot water, remove them from the water and discard all the seeds before adding them to the blender. This step allows you to customize the heat level of your harissa according to your taste preferences.

3. Use Fresh Spices: For the freshest flavor, opt for whole spices rather than pre-ground ones like coriander, cumin, and caraway. I also prefer toasting these spices until aromatic before adding them to the blender. This enhances their flavor by releasing their natural oils which results in a more vibrant and flavorful harissa.

4. Use Hand Gloves: Avoid handling soaked or blended chilies with your bare hands as they can cause a burning sensation. It's best to use a spoon or wear gloves for safety.

5. Customize to your taste: Since I opted for moderately hot chili peppers, I had the flexibility to adjust the harissa with extra cayenne and paprika. Similarly, you can tailor your harissa to your liking. For example, you can incorporate smoked paprika for a smoky-sweet flavor or add more vinegar for an extra acidic kick. Don't be afraid to experiment and make it your own!

What to expect?
0:00 Introduction
0:12 Soak Chilies
0:31 Toast Spices
0:48 Make Harissa
1:58 Final Output
2:03 Recipe Notes

#YellowChilis #Harissa #HarissaPaste #HarissaSauce #HarissaRecipe

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