This Trader Joe’s Harissa Recipe is a spicy and smoky recipe, which calls for dried chiles and toasted caraway seeds. It’s a straightforward recipe, ready in about 40 minutes.
Jump to RecipeTrader Joe’s Harissa Recipe Ingredients
- 7 Dried New Mexico Chiles or Guajillo Chiles
- 6 oz jarred roasted red peppers, drained rinsed, and dried
- 2 tbsp tomato paste
- 4 large garlic cloves, peeled
- 1 tsp caraway seeds, toasted and ground
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- Kosher salt
- Juice of 1 large lemon, (2 tbsp fresh lemon juice)
- 2 tbsp quality extra virgin olive oil, plus more for storing
How To Make Trader Joe’s Harissa Recipe
- Soak the chiles: Place the dried chiles in a heat-safe bowl and cover them completely with hot water. Let them soak for 30 minutes until they are soft and rehydrated.
- Prep the chiles: Drain the softened chiles and carefully remove and discard the stems and seeds.
- Combine ingredients: Transfer the prepped chiles to the bowl of a food processor. Add the roasted red peppers, tomato paste, garlic, ground caraway, coriander, cumin, smoked paprika, cayenne, a generous pinch of kosher salt, and the fresh lemon juice.
- Blend the paste: Run the food processor, and while it’s running, slowly drizzle in the extra virgin olive oil through the top opening. Stop occasionally to scrape down the sides. Continue blending until you have a smooth, paste-like consistency.
- Store the harissa: Transfer the finished paste to a clean mason jar. Pour a thin layer of extra virgin olive oil over the top to cover the surface, seal the jar tightly, and refrigerate.
Recipe Tips
- How to get the best flavor? While you can use the harissa immediately, its flavor will deepen and become much richer if you let it rest in the refrigerator for 1 to 2 days before using.
- What’s the best way to store harissa after opening? Each time you use some of the paste, be sure to add another thin layer of extra virgin olive oil to cover the surface before putting it back in the fridge. This prevents oxidation and keeps it fresh.
- Can I adjust the spice level? Yes. For a milder harissa, use only New Mexico or Guajillo chiles. To increase the heat, substitute some of those with hotter dried chiles like de arbol or chipotle.
- Do I have to toast the caraway seeds? Toasting the seeds in a dry pan for a minute or two before grinding them is highly recommended. It releases their essential oils and creates a much more aromatic and nutty flavor.
What To Serve With Harissa
Harissa is an incredibly versatile condiment. Use it as a marinade for chicken, lamb, or fish, toss it with roasted vegetables like carrots and potatoes, or mix it with yogurt to create a spicy dip. It’s also excellent for adding a kick to shakshuka, hummus, soups, and stews.
How To Store Harissa
- Refrigerate: Stored in a sealed jar with a layer of oil on top, homemade harissa will last for 2 to 3 weeks in the refrigerator.
- Freeze: For longer storage, you can freeze harissa for up to one month. It’s best to freeze it in small, individual portions (like in an ice cube tray) so you can thaw only what you need.
Harissa Nutrition Facts
- Serving: 2 tbsp
- Calories: 13.4 kcal
- Carbohydrates: 0.6g
- Protein: 0.1g
- Fat: 1.3g
- Saturated Fat: 0.2g
- Sodium: 11mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A combination of milder, fruity chiles like New Mexico or Guajillo for the base and a smaller amount of hotter chiles like Arbol for heat creates a balanced flavor.
You can temper the heat by blending in more roasted red pepper, a bit more tomato paste, or a squeeze of lemon juice. Serving it mixed with yogurt also helps to cool it down.
No. While both are chili-based condiments, harissa is from North Africa and gets its complex, smoky, and earthy flavor from a blend of spices like cumin, coriander, and caraway. Sriracha is a Southeast Asian sauce with a simpler, more garlicky and tangy flavor profile.
Try More Recipes:
- Trader Joe’s Chicken Cilantro Mini Wontons Recipe
- Trader Joe’s Pizza Crust Recipe
- Trader Joe’s Vegan Banana Bread Recipe
Trader Joe’s Harissa Recipe
Course: SauceCuisine: MediterraneanDifficulty: No-Cook24
servings10
minutes13
kcalA fiery and smoky North African chili paste made with rehydrated chiles, roasted red peppers, garlic, and toasted spices.
Ingredients
7 Dried New Mexico or Guajillo Chiles
6 oz jarred roasted red peppers, drained
2 tbsp tomato paste
4 large garlic cloves
1 tsp caraway seeds, toasted & ground
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
Kosher salt to taste
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
Directions
- Cover dried chiles with hot water and let them soak for 30 minutes until soft.
- Drain the chiles, then remove and discard their stems and seeds.
- Combine the soaked chiles and all other ingredients in a food processor.
- Blend until a smooth paste forms, drizzling in the olive oil while the machine runs.
- Transfer to a clean jar, top with a thin layer of olive oil, and refrigerate.
Notes
- For the most authentic and deep flavor, toast the caraway seeds in a dry skillet for 1-2 minutes before grinding them.
- The harissa’s flavor will improve significantly if you let it sit in the fridge for at least a day before using.
- Always cover the surface of the remaining paste with a fresh layer of olive oil after each use to keep it from spoiling.
