Harissa Powder for 8

Ingredients and Weight:

4 large dried chiles (such as pasilla, ancho, or guajillo), stems and seeds removed
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon caraway seeds
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 out of 5

Preparation Method Steps:

Heat a large skillet over medium heat. Add the chiles and toast until fragrant and the skins begin to blister, about 2 minutes per side. Transfer the chiles to a bowl and cover with hot water. Let stand for 15 minutes, or until softened.
Drain the chiles and discard the water. Transfer the chiles to a blender or food processor along with the coriander, cumin, caraway, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
Transfer the harissa powder to a jar or container and store in the refrigerator for up to 2 weeks.

Nutritional Information:

(per 1 tablespoon) * Calories: 45 * Fat: 3g * Carbohydrates: 5g * Protein: 1g

Dish Characteristics:

User Comments:

"This harissa powder is amazing! It's so flavorful and versatile. I've used it on everything from chicken to fish to roasted vegetables."
"I love the smoky flavor that this harissa powder adds to dishes. It's perfect for adding a little bit of heat and spice."
"This is the best harissa powder I've ever tasted. It's so smooth and creamy, and the flavor is out of this world."

Special Precautions and Tips:

Wear gloves when handling the chiles, as they can be irritating to the skin.
If you don't have a blender or food processor, you can chop the chiles and spices by hand. However, it will take longer and the texture will not be as smooth.
Harissa powder can be used as a substitute for chili powder or cayenne pepper in many recipes.
Store the harissa powder in the refrigerator for up to 2 weeks.