Smoky Citrus Harissa

🕒 Prep: 20 min
🔥 Cook: 10 min
🍽 Serves: 12
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Smoky Citrus Harissa is a vibrant, aromatic paste that brings a burst of flavor to any dish. With its blend of smoky, spicy, and citrusy notes, it's an exciting twist on traditional harissa and perfect for adding a little zing to your meals.

Ingredients for Smoky Citrus Harissa

Ancho chilies and guajillo chilies are the stars of this harissa, providing a smoky, mild heat that's the backbone of the paste. Olive oil gives the paste its smooth, rich texture and helps meld the flavors together. Smoked paprika enhances the smokiness of the chilies and adds a subtle sweetness. The lemon zest and orange zest add a fresh, tangy brightness that makes this harissa stand out. Garlic brings its unmistakable aromatic punch, while ground coriander and cumin add warm, earthy notes. Finally, a touch of sea salt and black pepper balances the flavors perfectly.

Tips & Tricks

  • Adjust the heat by leaving some seeds in the chilies if you prefer a spicier paste.
  • If you don't have a food processor, a blender works in a pinch, though you might need to add a bit more olive oil.
  • For extra depth, try adding a teaspoon of honey or a splash of apple cider vinegar.

Serving Suggestions

Smoky Citrus Harissa is incredibly versatile. Stir it into soups or stews for a flavor boost, or use it as a marinade for chicken or fish. It's also fantastic spread on sandwiches or mixed into hummus for a spicy kick. For a quick appetizer, serve it alongside a cheese board or with warm pita and olives.

Frequently Asked Questions

Can I use fresh chilies instead of dried?
Dried chilies are preferred for their concentrated flavor and smokiness, but if you must use fresh, roast them first to mimic the toasted flavor.
How spicy is this harissa?
It's mildly spicy due to the ancho and guajillo chilies, but you can adjust the heat by leaving more seeds in or adding a pinch of cayenne pepper.

Smoky Citrus Harissa Recipe Walkthrough

Start by toasting the ancho chilies and guajillo chilies in a dry skillet over medium heat. Keep them moving for about 2-3 minutes until they release their fragrant aroma. This step wakes up their flavors, so don't skip it!

Next, soak those toasted chilies in hot water for about 15 minutes. This softens them up and makes them easier to blend into a paste later.

Once the chilies are soaked, drain them well and remove the stems and seeds. This is where most of the heat resides, so adjust according to your spice preference.

In a food processor, throw in the prepared chilies, olive oil, smoked paprika, lemon zest, orange zest, garlic, ground coriander, cumin, sea salt, and black pepper. Blend until you achieve a smooth paste. If it's too thick, add a splash of water to get the consistency just right.

Finally, transfer your harissa to a jar and pop it in the fridge. It'll keep for up to two weeks, though it might disappear way before then!

Why You'll Love This Recipe

  • Easy to make with just a few steps and a food processor.
  • Uses pantry-friendly ingredients for a gourmet touch.
  • Adds depth and complexity with its unique smoky and citrusy flavor profile.
  • Versatile condiment that complements a wide range of dishes.

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

Step-by-step 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.

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