An authentic harissa paste recipe made from dried peppers and aromatics such as caraway, cumin, and coriander. This North African condiment will add depth and smokey flavors to any dish.
Place the dried chiles in a large heatproof measuring glass. Pour boiling water over to submerge, use a small plate to hold down the chilis, if needed. Let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard.
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes.
Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, paprika, and salt and process until mostly smooth but mixture still has a little texture.
With the food processor running add olive oil slowly. Process until the oil is incorporated. Store the paste in a jar, top with a thin layer of olive oil.
Notes
Store the harissa paste in the refrigerator. Top with a thin layer of olive oil after each use to extend the shelf life. When stored in this manner the harissa should last up to 2 months.