With deep spice and complex flavors, Harissa Powder packs all the hot, bold taste you could want from a seasoning. You can make this simple spice mix in less than 15 minutes using a simple set of natural ingredients.
0 Remove the stems and deseed the chili peppers. Give them a rough chop.
1 Heat a cast iron skillet on medium-high heat. Add the peppers and toast for 4-6 minutes or until thoroughly dried. Stir frequently to avoid burning. To test for doneness, you should feel the chili pepper “crack” or “snap.”
2 Place the toasted peppers on a plate to cool while working on the rest of the ingredients.
3 Add the cumin, coriander, caraway seeds, and peppercorns to the heated skillet and toast, stirring frequently, for 1-2 minutes. Remove from the pan and set aside to cool.
4 Place the cooled chili peppers in the bowl of a food processor fitted with the blade attachment (or you can use a spice grinder*). Pulse the processor 7-10 times to break down the dried chilies. Add the toasted cumin, coriander, caraway seeds, peppercorns, and salt if using. Continue processing until the mixture is pulverized to a powder consistency, scraping down the processor bowl to incorporate all the ingredients. Depending on your food processor, this takes about 1-2 minutes. Finally, add the smoked paprika and garlic powder and pulse 2-3 times to fully incorprate the spices.
6 Place the powder in an airtight container and store it in a cool and dark place for up to six months.
