Southwestern Harissa Recipe
Prep time
Cook time
Total time
This harissa recipe, traditionally a North African paste, gets a Southwest update with traditional spices and Southwestern peppers like hatch and chipotle.
Recipe type: Condiment
Cuisine: North African
Serves: 1
  • 2 Roasted Red Bell Peppers
  • 1 Tablespoon Olive Oil
  • 3 Dried Hatch Chiles
  • ½ Teaspoon Coriander Seeds
  • ¾ Teaspoon Caraway Seeds
  • ¼ Teaspoon Cumin Seeds
  • ¼ Teaspoon Dried Mint
  • 6 Cloves Roasted Garlic
  • 3 Chipotle Chiles in Adobo Sauce
  1. Pre-heat oven to 425 degrees Farenheit.
  2. While oven is heating, wash the peppers and cut them into quarters. Remove the stems and seeds and lay peppers out on a baking sheet.
  3. Drizzle the peppers with olive oil then make sure they are well coated with the oil.
  4. Pop them into the oven for 30 minutes or until they are good and soft.
  5. Remove them from the oven when they're done.
  6. Heat 2 cups of water to just about boiling. While the water is heating, remove the stem and seeds from the hatch chiles. Tear the chiles into pieces if you like.
  7. Once the water is hot, drop the hatch chiles into it and let them steep for 20 minutes.
  8. Add the coriander, caraway and cumin to a small skillet and heat over high heat. Keep the pan moving and toast the seeds until you see them start to turn brown and smell a nutty aroma. Remove them from the heat.
  9. Now the fun part....
  10. Toss the bell peppers, hatch chile pieces (none of the soaking water), toasted seeds, dried mint, roasted garlic and the chipotle chiles into the bowl of your food processor.
  11. Attach the lid and buzz away. You want everything to be well blended and smooth. You may need to scrape down the sides a couple of times. If the paste is too thick, you can add a little bit of the hatch chile soaking water to thin it out.
  12. Now just scrape your harissa paste into a container and you're ready to spice things up!
This makes a bit more than 1 cup of harissa paste.
Recipe by My Man's Belly at