Harissa with a twist—or as Z calls it, “Mexican Harissa.” It’s my mother’s recipe, but I had the urge to experiment so I added chipotle peppers. I bought a bag of them at a supermarket in Playa del Carmen. You can buy them at any Latino market or Amazon. The smoky heat makes it even better than traditional harissa.
We put harissa on everything: avocado toast, egg sandwiches, rice bowls, couscous, tagines, stews, tacos, noodles and whatnot. After you make it, you’ll understand why I keep a jar in the fridge at all times.
Chipotle Harissa
This is harissa with a smoky kick from chipotle peppers. It’s spicy, slightly chunky, and way better than anything you’ll find in a jar. Use it on eggs, grilled vegetables, roasted chicken, or just smear it on toast.
Yield: About 1 cup
Servings: 1 6 oz. jar
Equipment
- Food processor
Ingredients
- 10 dried California peppers
- 1-2 dried chipotle peppers - start with 1, taste, add more if you want it spicier OR 1 teaspoon crushed dried chipotle
- 3 garlic cloves
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ cup olive oil - plus more for storing
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- ½ teaspoon Ground cumin
Instructions
- Prep the dried peppers: Use scissors to cut off the stems and shake out most of the seeds. It’s fine to leave some seeds.
- Rehydrate the peppers: Boil enough water to cover the peppers. Put them in a metal or ceramic bowl (not plastic). Pour the boiling water over them and place a small plate on top to keep them submerged. Soak for 30 minutes.
- Drain and dry: Drain the peppers well. Dry them in a salad spinner or pat them dry with a clean kitchen towel. Get as much water out as possible—wet peppers = watery harissa.
- Blend: Put the dried peppers, chipotle peppers, fresh chilies (if using), garlic, lemon juice, salt, olive oil, coriander, caraway, and cumin in a food processor. Pulse until you get a thick, slightly chunky paste. Taste and adjust salt or lemon if needed.
- Store: Transfer to a clean jar. Drizzle a thin layer of olive oil on top to seal it. Cover tightly. It’ll keep in the fridge for up to a month, or freeze it for longer.
Notes
- If you can’t find chipotle peppers, use 1 teaspoon smoked paprika + 1 dried hot chili pepper for heat.
- Don’t skip the caraway—it’s what makes harissa taste like harissa
- If it’s too thick, add a tablespoon of olive oil while blending
