Cooking Label
Prep Time
5-10 Minutes
Cook Time
30 Minutes
1 Cup
8 dried Guajillo Chilis, stemmed and seeded (about 2 oz.)
8 dried New Mexico Chiles, stemmed and seeded (about 1 1⁄2 oz.)
1/2 tsp. caraway seeds
1/4 tsp. coriander seeds
1/4 tsp. cumin seeds
1 tsp. dried mint leaves
3 Tbsp Tuscan Extra Virgin Olive Oil(plus more as needed)
1 1/2 tsp. Pasolivo Pacific Blue Kosher Sea Salt
5 garlic cloves
Juice of one lemon
Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes. Heat caraway, coriander, and cumin in an 8” skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside. 2. Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with Pasolivo olive oil until ingredients are submerged by 1⁄2”. Refrigerate, topping off with more Pasolivo olive oil after each use. Harissa paste will keep for up to 3 weeks.

Harissa is a spicy paste that is created by blending chilies with seasonings and salt. This homemade Harissa is easy to make, flavorful, and is the perfect sauce to add to Mediterranean dishes.
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spicy Italian Blend

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