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22 June 2018

Learn how to make your own homemade harissa chili paste with dried chili peppers, including ancho and guajillo, cumin, caraway, coriander and more. Here is the recipe.

Ever wonder how to make your own harissa chili paste at home? Here you go. It’s a rather straightforward process, easy in my opinion, but if you don’t cook much, you’ll be doing a few things you’ve never done before, like rehydrating dried chili peppers and lightly toasting fresh seeds and grinding them.

Not a big deal, pretty easy, just new maybe. Or not!

Homemade Harissa in a bowl - it's a wonderfully versatile chili paste

What Exactly is Harissa?

Harissa is a highly popular chili paste used in North African and Middle Eastern cuisine. The recipe varies by the region, so you will find variation after variation of harissa, depending on the local ingredients.

I have seen it made with tomatoes, mint, different types of chili peppers and more. I often like to toss in some lightly roasted habanero peppers or maybe even a superhot or two sometimes, though a great harissa variation is to include a roasted red bell pepper either with, or instead of, tomato paste.

Let’s talk about making it, shall we?

How to Make Harissa

Set your selection of dried peppers into a large bowl or pot and pour boiling water over them. Let them steep for about 20 minutes to soften. Set them into the food processor.

Dry toast 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.

Store in a jar with a little oil over the top. Use as needed.

BOOM! Done. Quite simple, isn’t it?

Rehydrating the peppers only requires some very hot water poured over them, then letting them steep long enough to soften. Once soft, simply remove the stems and innards and process them as needed.

Toasting seeds is easy as well. Toss them together into a dry pan and heat them a couple minutes until they brown slighly.

You’ll smell them, telling you they are ready to grind. Grind them up in a mortar with a pestle, or use an electric grinder, though for a recipe of this size, a mortar will probably work better for you.

Making Harissa – Video Instructions

Harissa Making Tips

When working with dried chili peppers, I like to dry toast them in a hot skillet a few minutes before rehydrating them to release their oils. I do this for other chili pastes as well.

You can make harissa without this step, but I find that you’ll achieve a harissa with more depth of flavor from the initial toasting step.

Can You Make Harissa with Chili Powder Instead?

Yes, you can. Weights can vary from pepper to pepper, but use these measurements for making harissa with chili powder:

  • 3-4 ounces (85g – 113g) ancho powder.
  • 3 ounces pasilla (85g) powder.
  • 3 ounces guajillo (85g) powder
  • .5-1 ounce (14g – 28g) chile de arbol powder.

You can use other chili powders as well for different tasting chili paste to your preference. If the paste is too loose or watery, add in a bit more powder to thicken it up. If it feels too thick, add in a bit of water or mix in a bit more olive oil.

What can you cook with harissa?

What CAN’T you cook? Only kidding, but I love having harissa and other chili pastes around to swirl into soups or stews, even season fish or rub into chicken. I have a series of recipes coming up soon that incorporate harissa.

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 on that main dish.

Learn More about How to Make Chili Paste from Fresh Chili Peppers – includes links to a variety of recipes.

Harissa Recipe Variations

As mentioned, recipes for harissa can and do vary from region to region, depending on the ingredients available to the area as well as personal tastes. This particular recipe is more common, though you can easily alter it to fit your palate.

Consider using roasted peppers of any variety in lieu of tomato paste. Try fresh tomatoes as well, or sun dried tomatoes in oil.

Experiment with different herbs and spices, such as mint, basil, even spicy chili powders or curries.

I often will include smoked and dried serrano chili peppers in my harissa as a flavorful variation. See how to smoke chili peppers.

There is no limit to creativity with this recipe.

Homemade Harissa in a while bowl - made from dried peppers, toasted herbs and spices

Try Some of These Popular Recipes that Use Harissa

Try These Other Popular Chili Paste Recipes, Too!

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.

5 from 7 votes
Homemade Harissa Chili Paste - Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Learn how to make your own homemade harissa chili paste with dried chili peppers, including ancho and guajillo, cumin, caraway, coriander and more.
Course: Main Course
Cuisine: American
Servings: 6
Calories: 76 kcal
Ingredients
  • 6 dried guajillo peppers stemmed and seeded
  • 6 dried ancho peppers stemmed and seeded
  • 3 dried pasilla peppers
  • 6 dried chiles de arbol or other dried peppers of choice
  • 2 tbsp tomato paste
  • 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
  1. 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.

  2. 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.
  3. Add all remaining ingredients and process to form a paste while drizzling in the olive oil.

  4. Store in a jar with a little oil over the top. Use as needed.
Recipe 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.

Nutrition Facts
Homemade Harissa Chili Paste - Recipe
Amount Per Serving
Calories 76 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 583mg 24%
Potassium 72mg 2%
Total Carbohydrates 3g 1%
Sugars 1g
Vitamin A 17.7%
Vitamin C 32.2%
Calcium 0.5%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was updated with new photos and a video. Previously published on 5/20/2015.

Homemade Harissa Chili Paste - Learn how to make your own homemade harissa chili paste with dried chili peppers, including ancho and guajillo, cumin, caraway, coriander and more. Here is the recipe. #Harissa #ChiliPeppers #ChiliPaste #SpicyFood

16 comments

  1. John Shotsky

    Would appreciate weights measurements, so I could convert to powder measurements. I have all the peppers in powder form.

    1. Michael Hultquist - Chili Pepper Madness

      John, weights can vary from pepper to pepper, but I would use these measurements and adjust from there:

      3-4 ounces (85g – 113g) ancho powder.
      3 ounces pasilla (85g) powder.
      3 ounces guajillo (85g) powder
      .5-1 ounce (14g – 28g) chile de arbol powder.

      Of course you can still make this with other chili powders as well for different tasting chili paste to your preference. If you feel the paste is too loose or watery, add in a bit more powder to thicken it up,, or if it is too thick, just add in a bit of water or more oil. I hope this helps.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Catherine. Definitely a must for me. I LOVE homemade harissa. The best!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Carissa. Yes, HUGE on flavor for sure.

  2. Your blend looks perfectly complex. I’ve made harissa at home once. It took forever to deseed the peppers but the flavor of homemade over storebought was totally worth it.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Julie. Truly, HUGE on flavor.

    1. Michael Hultquist - Chili Pepper Madness

      Sandhya, that would be an excellent use for sure!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Natanja. This would be GREAT on baked potatoes to really spice them up.

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