Low Sodium Classic Harissa

Total time1 hr

Prep time20 min

Cook time10 min

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Ingredients

8 servings

4 dried guajillo chiles, stems and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
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2 dried ancho chiles, stems and seeds removed
2 dried chiles de arbol, stems removed
2 roasted red peppers (from a jar, about 4 oz), drained and patted dry
4 cloves garlic, peeled
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice
¼ cup extra-virgin olive oil, plus more for topping

Instructions

1
Place the guajillo, ancho, and chile de arbol pieces in a medium bowl and cover with boiling water. Let soak for 25–30 minutes, until the chiles are fully softened and pliable. Drain, discarding the soaking liquid.
2
While the chiles soak, toast the caraway, coriander, and cumin seeds in a dry small skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely, as they can scorch quickly. Transfer immediately to a small plate to cool.

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