Smoky Citrus Harissa

Smoky Citrus Harissa is a vibrant and zesty twist on the traditional North African condiment. This unique recipe combines smoky chilies with fresh citrus notes, creating a versatile paste perfect for marinating, spreading, or adding a flavorful kick to any dish.

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 12

Ingredients

4 dried ancho chilies

2 dried guajillo chilies

1/4 cup olive oil

1 teaspoon smoked paprika

1 tablespoon lemon zest

1 tablespoon orange zest

3 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Instructions

1. Toast the ancho and guajillo chilies in a dry skillet over medium heat for 2-3 minutes until fragrant.

2. Soak the toasted chilies in hot water for 15 minutes.

3. Drain the chilies and remove the stems and seeds.

4. In a food processor, combine the chilies, olive oil, smoked paprika, lemon zest, orange zest, garlic, coriander, cumin, salt, and pepper.

5. Blend until a smooth paste forms, adding a little water if necessary to reach the desired consistency.

6. Transfer to a jar and refrigerate for up to 2 weeks.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks.

Reheating

Allow to come to room temperature and stir before use.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.