Harissa Paste

Name: Homemade Harissa Recipe (How to Make Harissa Paste)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 (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

by Mike Hultquist · Jan 14, 2022 · 37 Comments · Jump to Recipe

This homemade harissa paste is the ultimate chili paste! It features a mixture of peppers, oil and seasonings, including cumin, caraway, coriander and more.

What is harissa paste?

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 depending on the local ingredients.

It's typically made from local fresh or dried peppers that are often smoked, along with seasonings like caraway, cumin and coriander seeds, garlic, mint, saffron, smoked paprika and salt. The mixture is blended with oil to form a chili paste that builds flavor and helps it remain fresher longer.

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

The paste has a deeply earthy flavor that is rich and spicy, and it's quite aromatic. The flavors do vary from region to region, based on the peppers and the spices used, but it is always aromatic and concentrated with flavors. A little bit goes a long way, so use sparingly in your recipes.

Homemade Harissa in a bowl - it's a wonderfully versatile chili 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.
Tomato Paste - Optional
Roasted Red Peppers - Red bells. Optional, but I love it.
Seasonings - Caraway, coriander and cumin seeds, salt.
Oil - Use the best extra virgin olive oil.
Fresh Garlic
Lemon Juice

Soaking dried chili peppers for our chili sauce

How to Make this Harissa Paste Recipe

Soak the dried peppers. First, set your selection of dried peppers (stems and seeds removed) into a large bowl or pot and pour boiling water over them. Let them steep for about 20 to 30 minutes to soften. Set them into the food processor.

Toast and grind the seeds. 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.

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

Recipe Tips & Notes

Toast the dried peppers. When working with dried 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 it without this step, but I find that you'll achieve more depth of flavor from the initial toasting step.
Wear gloves. It is also smart to wear gloves when handling hot peppers if your skin is sensitive to the chili oils, which can cause a mild burning sensation.
Variations to try. 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 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. You can also add ingredients to make a sauce, like my Harissa Sauce Recipe.

Mike's homemade harrisa recipe in a food processor

What can you cook with harissa?

I love swirling it into soups or stews, to season fish or rub into chicken. You can also turn it into a wonderful sauce. 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.

Storage

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

Try Some of These Popular Harissa Recipes

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.

Homemade Harissa Recipe (How to Make Harissa Paste)

This homemade harissa recipe is a versatile chili paste made with a mix of chili peppers, oil and seasonings, including cumin, caraway, and coriander. Learn how to make it.

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Course: Main Course

Cuisine: American

Keyword: chili paste, chili peppers, recipe, spicy

Prep Time: 10

Cook Time: 30

Total Time: 40

Calories: 76kcal

Author: Mike Hultquist

Servings:

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4.70 from 10 votes

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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 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.

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

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.