Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice. Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening.
I like using it for marinating chicken, spicing up cauli-rice, or even mixing it with olive oil or full-fat yogurt and use as keto friendly salad dressing. There is no one way to make Harissa and you can control the heat by using different chilies and spices.
Traditionally, the three spices of harissa paste are cumin seeds, coriander seeds and caraway seeds. But I encourage you to be playful.
Instructions 1 Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. ... 2 Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. ... 3 Make the harissa paste. ... 4 Store. ...