Homemade Harissa Powder

1. Toast the Ancho Chiles

Begin by toasting the ancho chiles in a large skillet over medium-low heat. Allow them to become fragrant, turning them every 2 minutes to ensure even toasting. Once toasted, remove the chiles from the skillet and allow them to cool.

2. Toast the Seeds and Peppercorns

Using the same skillet, toast the fennel, cumin, coriander, and caraway seeds along with the black peppercorns for a few minutes. Keep a close eye on them, and give the skillet a gentle shake every so often. Once they're ready and aromatic, allow the toasted seeds to cool.

3. Mix Spices and Herbs

Transfer the toasted seeds to a bowl and mix them with the garlic powder, smoked paprika, dried mint, and sea salt. This combination of spices and herbs forms the heart of your harissa powder, each adding its own unique layer of flavor.

4. Grind Chiles and Seeds

Remove stems and seeds from the toasted ancho chiles, then grind them into a fine powder using a spice grinder. Similarly, grind the toasted seeds until you achieve a consistent texture. Combine the ground chiles with the ground seeds in a sealable container, stirring well to ensure all the ingredients are evenly distributed.

5. Store Your Harissa Powder

Finally, store your homemade harissa powder in a cool, dark place. For optimal flavor, use it within six months. Enjoy the fruits of your labor by incorporating this vibrant spice blend into your favorite recipes, from marinades to stews and beyond.