Homemade harissa paste is easier to make than you might think! An authentic harissa paste recipe made from dried chili peppers and aromatics such as caraway, cumin, and coriander.
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This spicy condiment will add depth and smoky flavors to any dish. Adding rich flavors to recipes is something I am passionate about.
From my spectacular Cajun butter sauce to my drain your sinuses horseradish aioli, you can't go wrong with one of my spicy condiments.
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Like making saffron water, every family has their own way of making this recipe. But I think I make the best homemade harissa.
📖Why My Recipe Works
- Caraway Seeds- Never trust a harissa recipe without them. They are integral.
- Acid- I use both vinegar and lemon. Together they add the right amount of balance but a unique combo of flavors.
🧾Ingredient Notes
- Dried Peppers- I chose a mix of chilis 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, whole cumin seeds, and whole coriander seeds are classic flavors along with fresh garlic.
- Lemon Juice and Red Wine Vinegar- Not as common in harissa recipes, the vinegar helps preserve the paste and brightens up the paste. You can skip both and use 2 Tablespoons of minced preserved lemon instead.
- Smoked Paprika- I omit if I use chipotle peppers but the smokiness is a great addition to the recipe.
🌶 What chiles can you use in harissa?
Any dried chili can be used in harissa. A mix of 2 to 3 types of chilis is typically recommended for a rounded flavor profile. You control the spice level using your own combination of red chili peppers. Not sure what to do? Don't worry I have included my favorite combo in the recipe for you to try.
From mildest to hottest the most common chilis are:
- cascabels
- guajillo
- ancho
- pasilla
- New Mexico chilis
- chipotle
- puya
- de árbol
- kashmiri hot
⏲️How to Make Harissa Paste
Prep the Dried Chilis
The first thing you want to do is to dust your chilis off with a damp cloth. You will need 2.5 ounces of dried chilis in total.
Place the chilis in a mixing bowl and cover with boiling water. The chilis need to be totally submerged but they tend to float. To combat this I use a small plate to hold them down.
Toast Your Spices
While your chili'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.
Destem
Drain the soaking liquid. Once the chilis are softened you need to remove the stems and the seeds. I HIGHLY recommend gloves for this task. Especially if you chose a hotter chili.
Puree
Add the chilis to the blender with your spices, garlic, lemon juice, and vinegar. The dried chilis 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!
And 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 chilis.
👩🏻🍳 Expert Tips
- You can also dry toast the chili 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.
- 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.
- When blending the ingredients, drizzle olive oil in slowly to create a smoother, more cohesive paste
- For spicier harissa leave a few of the seeds in.
🥗How to Use Harissa Paste
Harissa is the base for many regional dishes. But here in the US, I typically mix it into rice, with ground beef and roast chicken recipes, as a marinade, and over roasted veggies.
Try adding a spoonful to turkey chili, use in place, or with, your favorite BBQ sauce. Add a dollop to scrambled eggs.
Check out my honey harissa carrots and harissa ground beef recipes for inspiration.
🥗More Homemade Condiments
Frequently Asked Questions
What is harissa?
Harissa is a flavorful North African condiment known for its rich, smoky taste and spicy kick. Traditional harissa is perfect for adding depth to any dish, whether stirred into dips, stews, soups, or used in marinades.
My recipe stays true to the traditional recipes but others get fancy by adding rose petals, saffron, mint, or parsley.
How do I make my harissa less spicy?
If you haven't started yet, cut the chili de arbols in half and increase the amount of milder peppers.
Already made it? No worries, add one roasted red bell pepper, homemade or jarred to the puree to tone it down. Or add ¼ cup of tomato paste.
Can I make harissa from dried spices?
You can make harissa paste from my DIY harissa seasoning mix by adding oil, lemon juice, and vinegar.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more seasonal recipes!
📖 Recipe Card
Homemade Harissa Recipe
Ingredients
- 1.5 ounces dried chiles de árbol about 20 small chilis
- 1 ounces dried guajillo chiles about 2-3 chilis
- ¾ teaspoon caraway seeds
- ¾ teaspoon cumin seeds
- ½ teaspoon whole coriander seed
- 3 cloves garlic smashed
- 2 Tablespoons fresh lemon juice
- 1 Tablespoons red wine vinegar
- 1½ teaspoons smoked paprika
- 1 teaspoon kosher salt
- ¼ cup olive oil plus more for storage
Instructions
- Place the dried chiles in a large bowl. 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.1.5 ounces dried chiles de árbol, 1 ounces dried guajillo chiles
- Drain the water. Carefully remove stems and seeds and discard. I recommend using gloves for this step.
- 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
- Transfer the spices to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add the 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 cloves garlic, 2 Tablespoons fresh lemon juice, 1 Tablespoons red wine vinegar, 1½ teaspoons smoked paprika, 1 teaspoon kosher salt, ¾ teaspoon caraway seeds
- 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
Paige says
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!