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    Home » Recipes » Gluten-Free Sauces and Salad Dressings

    Published: Nov 16, 2020 · Modified: Dec 26, 2020 by Jen Wooster

    How to Make Harissa Paste

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    harissa paste recipe for pinterest

    Homemade harissa paste is easier to make than you think! An authentic harissa paste recipe made from dried peppers and aromatics such as caraway, cumin, and coriander.

    This North African condiment will add depth and smokey flavors to any dish. Enjoy this spicy sauce mixed into your favorite dips, stews, soup, and marinades. But we especially like it in our harissa beef over carrot noodles.

    You control the spice level using your own combination of chile peppers. Not sure what to do? Don't worry we have broken down our favorite combo for you to try.

    completed homemade harissa paste
    Harissa Paste Recipe

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    Jump to:
    • 🧾Ingredients
    • 🌶 What chiles can you use in harissa?
    • ⏲️Instructions
    • 🥘Tips and Tricks
    • 🥗Related Recipes
    • 📖 Recipe
    • Harissa Paste
    • ⭐Reviews

    Originating in Tunisia, harissa is the base for many regional dishes. But here in the US, I typical mix it into rice, with ground beef recipes, as a marinade, and over roasted veggies.

    Like making saffron water, every family has their own way of making this recipe.

    While I love a good no-cook sauce, harissa may taste bitter until it has been cooked for a few minutes. It doesn't take long but is consistent with all dishes made from dried chiles.

    🧾Ingredients

    Dried Peppers- I chose a mix of chiles de árbol and guajillo. On its own, the paste is very spicy but you only use a little into each dish making it much more palatable. But you can choose whatever peppers you like.

    Spices- Caraway seeds, cumin seeds, and coriander seeds are classic flavors.

    Fresh Garlic

    Lemon Juice

    Red Wine Vinegar- Not as common in harissa recipes, the vinegar helps preserve the paste and brightens up the

    Smoked Paprika- I omit if I use chipotle peppers but the smokiness is a great addition to the recipe. Use regular paprika in a pinch.

    Kosher Salt

    Olive Oil

    harissa paste ingredients on a counter

    🌶 What chiles can you use in harissa?

    Any dried chile can be used in harissa. A mix of 2 to 3 types of chiles is typically recommended for a rounded flavor profile. From mildest to hottest the most common chiles are

    • cascabels 
    • guajillo
    • ancho
    • pasilla
    • chipotle
    • puya
    • de árbol
    • kashmiri hot

    ⏲️Instructions

    The first thing you want to do is to dust your chiles off with a damp cloth. You will need 2.5 ounces of dried chiles in total.

    Place the chilis in a mixing bowl and cover with boiling water. The chiles need to be totally submerged but they tend to float. To combat this I use a small plate to hold them down.

    While your chile's are soaking it is a good time to get started on your spices. Dry toast them in a small pan over medium heat. They are ready when they start to smell fragrant. Shake the pan frequently to prevent burning.

    Authentic harissa is made with a mortar and pestle. Don't have one? Put the spices in a spice grinder or directly into your blender.

    Once the chiles are softened you need to remove the stems and the seeds. I HIGHLY recommend gloves for this task. Especially if you chose a hotter chile.

    Add the chiles to the blender with your spices, garlic, lemon juice, and vinegar. The dried chiles will take a while to break up down completely. Slowly add the olive oil to get your desired consistency.

    Now your harissa paste is ready for your recipe.

    🥘Tips and Tricks

    • You can also dry toast the chile peppers before soaking them for added flavor. Be sure to turn on your exhaust fan on!
    • Use gloves when removing the stems and seeds from the peppers. Even when using a milder pepper the capsicum will build up as you work.
    • Got it too spicy? No worried add one roasted red pepper, homemade or jarred to the puree to tone it down. Also, remember that once you add it to your dish it
    • Store in a glass jar with a tight-fitting lid. Pour a thin layer of olive oil over the top after each use to extend the shelf life of the harissa paste.
    harissa paste in white bowl

    🥗Related Recipes

    Thanks for checking out our homemade harissa paste recipe. We love a good sauce around here. Food should be full of flavor, but we don't always have time to make a fancy sauce recipe. Here are a few of our favorite no-cook sauces that take less than 5 minutes!

    Harissa Beef and Carrot Noodles

    Spicy low-carb dinner ready in less than 30 minutes. Perfect one pot recipe for a weeknight dinner that is anything but ordinary.
    GET THE RECIPE PIN THE RECIPE
    carrot noodles with harissa beef topping

    Easy Romesco Sauce

    No cooking required for this Spanish red pepper sauce. This easy romesco sauce features roasted peppers, tomatoes, and almonds. Perfect for grilled chicken, fish, or vegetables. Serve hot or cold.
    GET THE RECIPE PIN THE RECIPE
    romesco sauce in a jar

    Dairy-Free Pesto

    Easy and quick dairy-free pesto recipe is just as flavorful as traditional basil pesto but without the parmesan cheese. This delicious pesto is perfect for fresh pasta, grilled vegetables, sandwiches and more!
    GET THE RECIPE PIN THE RECIPE
    Basil pesto in bowl with spoon.

    Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    harissa paste in white bowl

    Harissa Paste

    An authentic harissa paste recipe made from dried peppers and aromatics such as caraway, cumin, and coriander. This North African condiment will add depth and smokey flavors to any dish.
    Servings: 8
    Prep: 15 minutes mins
    Cook: 0 minutes mins
    Soaking 30 minutes mins
    Total: 45 minutes mins
    5 from 2 votes
    PRINT PIN SAVE

    Equipment

    • Blender or food processor
    • Mixing bowl

    Ingredients
      

    • 1.5 oz dried chiles de árbol about 20 small chilis
    • 1 oz dried guajillo chiles about 2-3 chilis
    • ¾ teaspoon caraway seeds
    • ¾ teaspoon cumin seeds
    • ½ teaspoon whole coriander seed
    • 3 garlic cloves smashed
    • 2 tablespoon fresh lemon juice
    • 1 tablespoon red wine vinegar
    • 1½ teaspoon smoked paprika
    • 1 teaspoon kosher salt
    • ¼ cup olive oil plus more for storage
    Prevent your screen from going dark

    Instructions
     

    • Place the dried chiles in a large heatproof measuring glass. Pour boiling water over to submerge, use a small plate to hold down the chilis, if needed. Let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard.
      1.5 oz dried chiles de árbol, 1 oz dried guajillo chiles
      dried chilis soaking in a bowl with a plate holding them down
    • Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes.
      ¾ teaspoon cumin seeds, ½ teaspoon whole coriander seed
      dry toasting spices
    • Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, paprika, and salt and process until mostly smooth but mixture still has a little texture.
      3 garlic cloves, 2 tablespoon fresh lemon juice, 1 tablespoon red wine vinegar, 1½ teaspoon smoked paprika, 1 teaspoon kosher salt, ¾ teaspoon caraway seeds
      destemming softened chile peppers
    • With the food processor running add olive oil slowly. Process until the oil is incorporated. Store the paste in a jar, top with a thin layer of olive oil.
      ¼ cup olive oil
      completed homemade harissa paste
    Rate this Recipe

    Video

    Notes

    1. Store the harissa paste in the refrigerator. Top with a thin layer of olive oil after each use to extend the shelf life. When stored in this manner the harissa should last up to 2 months. 

    Nutrition

    Calories: 94kcal | Carbs: 7g | Protein: 1g | Fat: 7g | Fiber: 3g
    Author: Jen Wooster
    Course:: Condiment, Sauce
    Cuisine: African, Moroccan
    Keyword harissa, harissa paste recipe, Roasted pepper, roasted pepper sauce
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Paige says

      December 26, 2020 at 10:03 am

      5 stars
      Harissa paste was much easier to make than I thought. Yes you have to get all dried chilis etc but you only need a little in most recipes so it lasts a long time. This was much tastier than store bought!

      Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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