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Home » Chili Pepper Recipes » Sauces » Homemade Harissa Paste Recipe

Homemade Harissa Paste Recipe

by Mike Hultquist · Jun 16, 2025 · 44 Comments

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Harissa is a versatile North African chili paste with big flavor. Learn how to make bold, spicy homemade harissa with roasted peppers, hot chilies, and vibrant spices, perfect for stews, sauces, marinades, and so much more. This is my tried and true recipe I've been using for years. Includes a video below.

Harissa Paste in a bowl with a spoon

What is Harissa?

Harissa is a bold, flavor-packed chili paste that originated in Tunisia and quickly spread across North Africa, spicing up kitchens in Morocco, Libya, and Algeria. Traditionally made with dried chilies, garlic, olive oil, and a vibrant mix of spices like cumin, coriander, and caraway, it’s a staple that brings serious attitude to the table.

While it’s known for its fiery kick, harissa’s heat can range from warm and smoky to full-on flame, depending on the chilies and regional spin. But no matter the heat level, it always delivers big, complex flavor.

In North African cuisine, harissa isn’t just a condiment, it’s a cornerstone. In Tunisia, it’s part of daily life, stirred into soups, couscous, stews, or simply smeared on bread with olive oil.

Across the region, it’s used to elevate grilled meats, marinades, and sauces. Harissa reflects the North African love of layered, aromatic, spice-driven cooking - bold, balanced, and never boring. It’s the kind of ingredient that transforms everyday meals into something unforgettable.

And around here? You know we like it spicy.

Featured Reader Comment

"Made this 2 days ago and then made shakshuka with it - Amazing! Used the roasted red pepper and also pre-toasted the dried peppers. Now I just need 20 more recipes to use harissa in 🙂" - Jaqueline

What Does Harissa Taste Like?

Harissa has an earthy flavor that’s rich, spicy, and deeply aromatic. The exact taste can vary depending on the peppers and spices used. Milder chilies create a more approachable, smoky warmth, while hotter varieties bring serious heat.

Some versions use smoked peppers for added depth, while others go with fresh or sun-dried chilies for a brighter bite. Spices like smoked paprika, cinnamon, and clove can add sweetness, warmth, or complexity depending on the blend.

The flavor also shifts across regions. Tunisian harissa tends to be bold and hot, while Moroccan versions may be more fragrant and spiced. No matter the style, it’s a concentrated paste with big personality. A little goes a long way, so start small and build up to your heat tolerance.

What Peppers are Used to Make Harissa Paste?

Commonly used peppers are roasted red bell peppers, serrano peppers, and Baklouti peppers, though a popular version is to use dried chili peppers (chiles de arbol, ancho peppers, guajillo peppers, pasilla peppers), which I use for my recipe. 

You can use any dried or fresh peppers to make harissa.

Let me show you how to make harissa paste.

Harissa Paste Ingredients

Here's what you'll need to make the best harissa:

  • Dried Chilies - I'm using guajillo, ancho, pasilla, and chile de arbol for a bit of extra heat. You can use other dried chilies.
  • Tomato Paste - Optional, but a tasty addition.
  • Roasted Red Peppers - Red bell peppers are ideal. Optional, but I love the smoky addition.
  • Seasonings - Caraway, coriander and cumin seeds, salt.
  • Oil - Use the best extra virgin olive oil.
  • Fresh Garlic - For pungent flavor.
  • Lemon Juice - For acidity and help preserving.

How to Make Harissa Paste

Place stemmed and seeded dried peppers in a bowl, cover with boiling water, and let soak 20–30 minutes until softened. Transfer to a food processor.

Toast caraway, coriander, and cumin seeds in a dry pan until fragrant, 2-3 minutes. Cool, grind, and add to the food processor.

Softening dried chilies in hot water and toasting seeds to make homemade harissa paste

Add in your olive oil, garlic, salt and lemon juice, and process to form a paste. Strain for a smoother harissa.

Boom! Done! You're homemade harrisa paste is ready to use. What are you cooking? I'd love to hear it!

Homemade Harissa Paste processed in a food processor, then added to a bowl

Recipe Tips & Notes

  • Toast the dried peppers. I like to dry toast dried peppers in a hot skillet before rehydrating to release their oils. It adds deeper flavor, though it’s optional.
  • Variations to try. Harissa recipes vary by region and taste. This version is common, but tweak it to your liking. Try other roasted peppers, fresh tomatoes, or sun-dried in oil. You can also add ingredients to make a sauce, like my Harissa Sauce Recipe.

Uses for Harissa

I love swirling it into soups, stews, salad dressings, to season fish or rub into chicken, or enhance roasted vegetables. You can also turn it into a wonderful sauce or marinade. It's great for hot sauces.

It adds a nice complexity to your meals, and when you have your own homemade harissa paste on hand ready to go, it will save you a lot of time in the kitchen.

Try Some of These Harissa Recipes:

  • Harissa Chicken Recipe
  • Grilled Shrimp with Harissa Marinade
  • Creamy White Bean Dip

Storage

Store in a jar with a little oil over the top. Seal or cover with plastic wrap. Use as needed. It should stay fresh in the fridge for up to 2 weeks.

You can also freeze harissa for 3 months or longer in freezer containers.

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.

Harissa Paste in a bowl, ready to be used
Homemade Harissa Recipe (Harissa Paste)
Print

Harissa Paste Recipe

Harissa is a versatile chili paste made with a mix of chilies, oil and seasonings, used as a flavor base or a sauce for a wide variety of dishes. Here is my tried and true recipe!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: chili paste, chili peppers, recipe, spicy
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Calories: 76kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4.73 from 11 votes
Leave a Review

Ingredients

  • 6 dried guajillo peppers stemmed and seeded
  • 6 dried ancho peppers stemmed and seeded
  • 3 dried pasilla peppers
  • 6 dried chiles de arbol
  • 2 tbsp tomato paste optional
  • 1 Roasted red bell pepper optional
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 6 cloves garlic
  • Juice of 1 lemon

Instructions

  • Set the dried peppers into a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Set them into the food processor. NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.
  • Dry roast the caraway seeds, coriander sees and cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind them up with a mortar and pestle. Into the food processor they go.
  • Add all remaining ingredients and process to form a paste while drizzling in the olive oil. Strain for a smoother harissa.
  • Store in a jar with a little oil over the top. Use as needed.

Video

Notes

Store in the refrigerator. Because of the use of garlic in this recipe, use within a week.
NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.
You can use other dried peppers of choice, like New Mexican chilies or chilies from the Mediterranean region. Use 4 ounces in weight.

Nutrition Information

Calories: 76kcal   Carbohydrates: 3g   Fat: 7g   Sodium: 583mg   Potassium: 72mg   Sugar: 1g   Vitamin A: 885IU   Vitamin C: 26.6mg   Calcium: 5mg   Iron: 0.3mg
Homemade Harissa Recipe (Harissa Paste)
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 4/17/25 to include new information and recipe options. It was originally published on 6/12/19.

Reader Interactions

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    Recipe Rating




  1. Elizabeth Pires says

    June 16, 2025 at 7:58 am

    If I don’t have access to all the special dried chillies, can I just use regular red chilli?

    Reply
    • Mike Hultquist says

      June 16, 2025 at 8:05 am

      Elizabeth, yes, you can make this with fresh chilies. The flavor is not exactly the same, but it will still be delicious. I hope you enjoy it.

      Reply
    • Deena says

      June 25, 2025 at 12:31 pm

      You can probably find them online - even if you just used one or two, the flavors are SO different, it’s worth it.

      Reply
  2. David W Furstenau says

    December 26, 2024 at 6:48 pm

    Mike. I don't have any problem getting ahold of Baklouti. Grew a test plant last season. Came out great.

    So how do I modify your recipe to incorporate the authentic Tunisian peppers? What do I swap out out to make room? What form should I use them? Fresh?Should I dry them?

    Reply
    • Mike Hultquist says

      December 27, 2024 at 8:47 am

      David, use 16 ounces (450 grams) of fresh peppers instead of the dried peppers in this recipe. You can also replace the bell pepper with Baklouti. Process, then adjust with more peppers or liquid as needed to get a nice paste. Enjoy!

      Reply
  3. Dave Kirk says

    November 14, 2024 at 11:30 am

    5 stars
    Another 5 star recipe!! Excellent. Just one question. The recipe makes 1 1/2 pints, which is a lot to use up in a week. Next time I will cut it in half. For this batch, any reason I can’t freeze some of it?

    Reply
    • Mike Hultquist says

      November 14, 2024 at 12:51 pm

      Thanks, Dave! Absolutely, you can freeze it in portion servings, like in an ice cube tray. I freeze mine all the time. Enjoy!

      Reply
  4. David Hull says

    September 24, 2022 at 3:50 pm

    5 stars
    Hey Mike,
    Love the Harissa and going to make some very shortly. I am looking to make a larger batch though. Can this recipe be canned to achieve a longer shelf life and what would you recommend?
    Cheers
    Dave

    Reply
    • Mike H. says

      September 26, 2022 at 4:53 am

      Hmmm... how bout freezing the harissa paste then?

      Reply
  5. Damien C. says

    January 18, 2022 at 7:20 am

    5 stars
    Thanks for the added video. Very helpful. We use this all the time.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2022 at 7:21 am

      Thanks, Damien! Glad to help!

      Reply
  6. Roy says

    January 17, 2022 at 3:54 am

    4 stars
    Michael Hi.

    You mention storing in the fridge, but would this paste be ok to freeze too?

    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2022 at 7:06 am

      Hi, Roy. Yes, you can freeze harissa paste. Enjoy.

      Reply
  7. khair says

    January 16, 2022 at 3:52 am

    Hi Jacqueline : try with an omelette or the best put some in your minestrone soup or any other soup

    Reply
  8. khair says

    January 16, 2022 at 3:45 am

    4 stars
    on this side of the world (Tunisia ) we don't add tomato paste ... just chilies it is better for the taste and for conservation...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2022 at 7:11 am

      Khair, yes, as discussed in the actual post and video, the tomato is a personal preference for the cook. I appreciate the comments.

      Reply
  9. Tricia says

    January 15, 2022 at 5:22 pm

    4 stars
    Hi Mike, same as Neil, I’m in OZ so many of the chillies aren’t available here, ah well needs must! I’ve made my version but keep the seeds in, why do you deseed?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2022 at 7:16 am

      Tricia, you don't have to remove the seeds, but some people find them bitter. It's also a texture issue, as the seeds can float around in the paste. Cooks choice, really. I don't always remove them.

      Reply
  10. Dave says

    January 15, 2022 at 8:35 am

    Mike, why do you recommend using the harissa sauce within a week? I have made it and other items with garlic and kept them in the refrigerator for much longer than a week without any issues.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2022 at 7:17 am

      Dave, it can last longer than a week, but just keep an eye on it for any signs of rot or spoilage.

      Reply
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