Guajillo Harissa
Smoky guajillo harissa made with toasted spices, bell pepper, citrus, and garlic. Quick blender sauce for grains, veggies, and marinades.
This recipe is courtesy of Abra Berens, author of Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes.
- Briefly toast dried guajillo chiles and whole spices in hot oil off the heat to wake up flavors without burning.
- Blend the spiced oil with bell pepper, vinegar, lemon, garlic, and salt into a thick paste; add a splash of water to loosen if needed.
- Store chilled, adjust heat with crushed chiles or different peppers, and freeze portions for longer storage.
Spices
Featured in this Recipe
Preparation Instructions:
In a frying pan, heat the olive oil over medium heat until shimmering hot but not smoking, about 1 minute.
Remove from the heat and add the dried chilies and spices to toast for about 30 seconds.
Combine the spiced oil with bell pepper, vinegar, lemon zest and juice, garlic, and salt.
Using a food processor or immersion blender, purée into a thick paste, adding a splash of water at a time if needed to keep it all moving.
Store in the fridge up.
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Frequently Asked Questions
Do I need to rehydrate the guajillo chiles before toasting?
You can toast thinly sliced dried guajillos briefly in the hot oil as the recipe says. If the chiles seem very leathery or you want a softer, silkier paste, soak them in hot water for 15 to 20 minutes, drain, then blend.
How do I avoid burning the chiles and spices?
Heat the oil until it shimmers, then remove the pan from the burner before adding the chiles and whole spices. Toast for only about 30 seconds. This brings out aroma without scorching.
Can I substitute other chiles for guajillo?
Yes. Ancho or New Mexico chiles give a similar mild smokiness. For more heat, add chile de arbol or increase the crushed red chile. Taste and adjust so the heat level suits you.
Should the bell pepper be roasted or raw?
Both work. Roasting or charring the bell pepper first adds depth and a smoky note. To roast, broil or hold over a gas flame until charred, then peel, seed, and use. Raw pepper gives a fresher, brighter paste.
How long does guajillo harissa keep and how should I store it?
Keep it refrigerated in a sealed jar. It will stay good for about 1 to 2 weeks. To extend life, press a thin layer of oil on top before sealing. For longer storage, freeze portions in an ice cube tray for up to 3 months.
How can I change the texture of the harissa?
Use a food processor for a coarse, spreadable paste or an immersion blender for a smoother result. Add a tablespoon of water or oil at a time while blending until you reach your desired consistency.
What are good ways to use this guajillo harissa?
Stir it into grain bowls, use as a spread on sandwiches, mix into marinades for meat or tofu, fold into soups and stews, or toss with roasted vegetables for a flavor boost.
Do I need to rehydrate the guajillo chiles before toasting?
You can toast thinly sliced dried guajillos briefly in the hot oil as the recipe says. If the chiles seem very leathery or you want a softer, silkier paste, soak them in hot water for 15 to 20 minutes, drain, then blend.
How do I avoid burning the chiles and spices?
Heat the oil until it shimmers, then remove the pan from the burner before adding the chiles and whole spices. Toast for only about 30 seconds. This brings out aroma without scorching.
Can I substitute other chiles for guajillo?
Yes. Ancho or New Mexico chiles give a similar mild smokiness. For more heat, add chile de arbol or increase the crushed red chile. Taste and adjust so the heat level suits you.
Should the bell pepper be roasted or raw?
Both work. Roasting or charring the bell pepper first adds depth and a smoky note. To roast, broil or hold over a gas flame until charred, then peel, seed, and use. Raw pepper gives a fresher, brighter paste.
How long does guajillo harissa keep and how should I store it?
Keep it refrigerated in a sealed jar. It will stay good for about 1 to 2 weeks. To extend life, press a thin layer of oil on top before sealing. For longer storage, freeze portions in an ice cube tray for up to 3 months.
How can I change the texture of the harissa?
Use a food processor for a coarse, spreadable paste or an immersion blender for a smoother result. Add a tablespoon of water or oil at a time while blending until you reach your desired consistency.
What are good ways to use this guajillo harissa?
Stir it into grain bowls, use as a spread on sandwiches, mix into marinades for meat or tofu, fold into soups and stews, or toss with roasted vegetables for a flavor boost.
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