Mexican Inspired Harissa Spice Rub
A spicy mixture of dried chili peppers, caraway, cumin, mustard, and smoked paprika. Versatile spice rub for vegetables, grains, and incorporating into sauces.
Prep Time 2 minutes mins
Cook Time 3 minutes mins
Total Time 5 minutes mins
Course Condiment
Cuisine American, Mediterranean, Mexican
- 2 dried Pasilla chili peppers
- 3 dried Ancho (poblano) chili peppers
- 3 dried Guajillo chili peppers
- 2 dried Arbol chili peppers
- 1 tbsp whole black peppercorns
- 1 tbsp caraway seeds
- 2 tbsp cumin seeds
- 1 tbsp yellow mustard seeds
- 1 tsp smoked paprika
- 1 tsp salt
Remove stems and seeds from dried chilies.
Place chilies in a dry skillet and toast over medium heat for approximately 1 minute each side. Remove from pan and set aside.
In the same pan toast back peppercorns, caraway seeds, cumin seeds, and mustard seeds for 30-45 seconds over medium heat. Remove from pan.
Add chilies, seeds, and remaining spices and salt to a blender and process until a powder forms.
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