Description
If you enjoy North African flavors, get ready to fall in love with this bold and complex Harissa Seasoning. It’s an easy DIY spice blend that packs a punch of heat, smokiness, and subtle sweetness thanks to a blend of dried chiles and spices. Whip up a batch in just 20 minutes!
Ingredients
Scale
- 15 dried chilis (I recommend using a variety – could be arbol, pasilla ancho, guajillo, etc.)
- 3 dried Thai chiles (could be any variety of hot chile)
- 1 tbsp cumin seeds
- 1 tbsp caraway seeds
- 1 tbsp coriander seeds
- 2 tsp garlic powder
- 2 tsp salt
Instructions
- Remove stems and seeds from chiles. Using a sharp knife, slice off the stems of the dried chiles. Cut the chiles in half and remove all seeds.
- Toast the chiles. Add the chiles to a large pan over medium low heat. Toast on both sides (about 2-3 minutes) then remove from the pan to let cool.
- Toast the spices. Add the whole spices (cumin, caraway, and coriander seeds) to the same pan over medium low heat. Toast the spices until fragrant (about 2 minutes) then remove from the heat. Be careful not to burn the spices.
- Blend and store. Combine the toasted chiles, whole spices, and remaining ingredients (garlic powder and salt) in a food processor. Blend until a fine powder forms. Store the harissa seasoning in an air tight jar at room temperature.
Notes
Feel free to skip the salt if desired
