This harissa seasoning is bold, spicy and full of flavor. It is great for and Middle Eastern or North African cuisine. Whether on eggs, vegetables or a rub on your favorite protein, this spice blend adds a spicy, earthy and smokey flavor to any recipe.
Harissa is a staple in both Middle Eastern and North African cuisine. Whether it is a spice blend like this one or as a paste this versatile seasoning is great for all kinds of recipes. Use it as a rub for your fish and chicken, sprinkled over your roasted vegetables, or used as a condiment similar to hot sauce. One of my favorites is over my eggs in the morning and as a spread on a sandwich.
In this recipe
Everything in this recipe can be found in the spice aisle of your local grocery store. Also, by making it yourself you will find that you get a lot more bang for your buck.
Dried chilies: this recipe uses 3 different peppers. You can swap these around to fit your tastes.
Caraway seeds: these are normally found mixed in rye bread, but their flavors are perfect this blend.
Cumin seeds: helps to give the harissa its classic earthy flavors.
What peppers should I use to make harissa seasoning?
There are quite a few dried peppers out there that you can use. The selection of these peppers ultimately determines how spicy your harissa turns out. Here is a breakdown of some of the common ones that you will find in the store and what kind of flavors and heat you will come across. The first three are the ones I use for this recipe.
Guajillo chili – these chilies have a moderate heat and have sweet and fruity taste with some smokiness.
Chile de arbol – these are quite a bit spicier, not quite as spicy as a cayenne pepper but the mildest are twice as spicy at a hot jalapeno. These have an earthy and nutty flavor.
Japones chili – these are just as hot as chile de arbol however that is about it. They just bring the heat and do well with spices like coriander. (Lucky for us it is in this recipe.)
California chili – this is a bit sweeter guajillo chili and a little less spicy as well. A great substitute for the guajillo.
Ancho pepper – this is a dried poblano pepper, they are very mild.
Pasilla – this is pepper can get as hot as a jalapeno. It has earthy and smokey flavors.
Puya chile – this is smaller than a guajillo and has about the same heat as well. It is a little fruitier than a guajillo and is my go-to when replacing it.
Why do I toast everything?
When it comes to the peppers the heat will continue to dry them out and this is what you want. It allows them to get completely ground down when you put them in the food processor. Also just like the seeds toasting them will release oils and activate compounds inside that will help bring out the flavor giving you a more robust spice blend that tastes incredible. While you do not have to toast all of the seeds, I would highly recommend you do.
What can I put harissa on?
There are quite a few things that you can use harissa on when you are cooking. You can use the spice blend when you roast potatoes, cauliflower, or other vegetables. It is great on pork, chicken, beef and seafood as a rub. It complements grilled foods well, especially fruit like grilled peaches, watermelon and cantaloupe. You can also mix it into your favorite condiments like honey, mayonnaise, hollandaise, or in salad dressings.
Lookin for other spice blend recipes?
Harissa Seasoning (Spice Blend)
Equipment
- Food processor
- Pan
Ingredients
- 6 guajillo chiles
- 4 Japones chiles
- 4 Chiles de arbol
- 2 teaspoons smoked paprika
- ½ tablespoon coriander seeds
- ½ tabelspoon cumin seeds
- ½ tablespoon garlic powder
- 1 teaspoon caraway seeds
Instructions
- Remove the stems from all of the peppers and shake the seeds into the food processor. It is ok if you don't get all of them.
- In a pan over medium heat cook the peppers for 5-7 minutes turning them over halfway, and then place into a food processor.
- Return the pan to the heat and toast the seeds until they become fragrant, about 1 minute and add to the food processor.
- Add the garlic powder and smoked paprika to the food processor and blend until the peppers have been pulverized.
- Store in an airtight glass container.
Nutrition
