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Add this fiery and smokey condiment to your repertoire for added depth and punch to any dish.


  • 7 Dried Guajillo Chiles

  • 100 g dried red chilies

  • 2 tablespoon tomato paste

  • 4 large garlic cloves, peeled

  • 1 teaspoon caraway seeds, toasted and ground (use a mortar and pestle, grinder or food processor)

  • 1 teaspoon coriander seeds, toasted and ground (use a mortar and pestle, grinder or food processor)

  • 1 teaspoon cumin seeds, toasted and ground (use a mortar and pestle, grinder or food processor)

  • ½ teaspoon cayenne pepper (optional)

  • Sea salt

  • 2 tablespoon fresh lemon juice

  • 2 tablespoon quality extra virgin olive oil


  • Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.

  • Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade or a blender. Add the tomato paste, garlic, ground caraway seeds, coriander, cumin, cayenne (if using), and a large pinch of sea salt. Add fresh lemon juice.

  • Make the harissa paste. Run the food processor (or blender), and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).



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