Recipe Index

Ingredients

• 6 whole dried guajillo peppers
• 2 tablespoons tomato paste
• 1/2 cup canned or jarred roasted red peppers (drained)
• 3 whole cloves garlic
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon ground caraway
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground clove

Method

1. Cover the dried guajillo peppers with boiling water in a heat-proof bowl and leave the chiles to soak for about 30 minutes, until completely soft.
2. Load the tomato paste, roasted red peppers, garlic cloves, lemon juice and olive oil into a food processor or blender while the chiles soften.
3. Season the processor bowl with the salt, ground caraway, coriander, cumin and clove, so the spices blend evenly through the paste.
4. Drain the softened guajillos, add them to the processor and blend everything until a smooth, deep-red harissa paste forms.
5. Transfer the paste to a lidded container and refrigerate it, where it keeps for up to 3 weeks.

Prep: 30 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data