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Chipotle Harissa

Author: Shelly


  • 10 dried red chili peppers
  • 2 –4 chipotle peppers - depending on how spicy the chipotles are - you can test with the tip of your tongue or 2–4 teaspoons crushed chipotle peppers
  • 2 small red hot chili peppers - only if the chipotles are not spicy
  • 3 cloves garlic - chopped roughly
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seeds
  • ½ teaspoon cumin


  • Cut the peppers stems and remove the seeds (it’s okay to leave some) and discard.
  • Boil enough water to cover the peppers. Put the peppers in a metal or ceramic bowl (not plastic)and cover them with the boiled water. Place a plate over to prevent them from floating. Soak for 15 minutes. Drain then dry them in a salad spinner or on with a clean kitchen towel as much as possible.
  • Put the peppers in a food processor with the rest of the ingredients and process until you get a smooth yet slightly chunky paste.
  • Put the harissa in sterilized jars or airtight
  • container. Drizzle a little bit of olive oil and seal. Refrigerate up to one month or freeze.