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; 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

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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.

What is Harissa?

Harissa is a 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 sometimes 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, so much better than anything from the grocery store.

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

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
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

How to Make Harissa Paste

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.

Soaking dried chili peppers for our chili sauce

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.

Mike's homemade harrisa recipe in a food processor

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

Harissa Paste in a bowl, ready to be used

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.

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.

What Does Harissa Taste Like?

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, but it is always aromatic and concentrated with flavors. A little bit goes a long way, so use sparingly in your recipes.

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.

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.

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

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)

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!

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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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4.73 from 11 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
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

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.

Homemade Harissa Paste Recipe