Harissa Paste | It's Only Food w/ Chef John Politte

Soak dried red chilies in hot water for 15-20 minutes until softened.

Drain the chilies and remove stems and seeds.

Toast cumin, coriander, and caraway seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Transfer toasted seeds to a spice grinder and grind to a fine powder.

In a food processor, combine soaked chilies, garlic, ground spices, salt, and lemon juice.

Blend until a smooth paste forms, scraping down the sides as needed.

With the processor running, slowly drizzle in olive oil until fully incorporated.

Taste and adjust seasoning, adding more salt or lemon juice if desired.

Transfer the harissa paste to a clean jar and cover with a thin layer of olive oil.

Store in the refrigerator for up to a month.

Equipment Needed

Dietary

Allergens