Harissa is a fun, fiery, and flavorful North African chili pepper paste made from dried chilis, garlic, olive oil, and toasted spices. Super versatile and easy to make, it’s the perfect marinade for chicken or mixed into your favorite soups and dips.
I remember the first time I saw Harissa. I was shopping at Trader Joe’s, and there Harissa was in its fancy (not really) glass jar, just waiting to be picked up and taken to a new home. Naturally, I obliged.
Having no idea what to do with this mystery red paste, it sat for a year – yes, a year – until I rediscovered it in the back of my pantry and decided to use it.
Given that it was my first time trying harissa paste, I had no idea what to expect. So, I mixed it with a random assortment of leftovers and fried them up with eggs. The result was a balance of spicy, smoky heat that is bold and exciting but not overwhelming. I was hooked.
What is Harissa?
Harissa (pronounced hah-ree-suh) is a chili pepper paste widely used in North African and Middle Eastern cuisine, especially in countries such as Tunisia, Libya, Morocco, and Syria. Most harissa recipes use a blend of chile peppers (Baklouti pepper, serrano peppers, or other hot chili peppers), garlic paste, olive oil, and spices like cumin, coriander, and mint. Tomatoes, tomato paste, and rose petals are also commonly found in harissa.
Harissa’s heat, flavor, and composition can vary depending on the region and the ingredients used to make the recipe. It is used both as a condiment and as an ingredient in recipes, adding a spicy, aromatic kick.
Is Harissa Paste Spicy?
Yes. Harissa paste is typically spicy due to its base of chili peppers. The level of spiciness will vary depending on the specific type of peppers used and how much is added. Fortunately, making your own Harissa paste gives you complete control over the type of chili and how much is added.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Chili Peppers: Chili peppers make up the base of harissa. This may include several types of hot chili peppers, such as Baklouti, serrano, and smoked or dried chilies. This recipe includes dried chiles de árbol, dried guajillo chiles, and dried ancho chile. If you are sensitive to spicy foods, decrease the amount of árbol chiles, as they have the most heat.
- Garlic: Pungent and earthy.
- Olive Oil: Used to blend the ingredients into a paste and help preserve it.
- Lemon Juice and White Wine Vinegar: Fresh, bright, and a necessary acidic component to balance the heat.
- Tomato Paste: Tomato paste is slightly sweet and tangy which complements the heat and spice and balances the spiciness. It also helps create a smoother paste.
- Spices: This recipe includes cumin seeds, coriander seeds, smoked paprika, and salt.
Helpful Tools: I always recommend that you wear gloves when handling chili peppers. You will also need a mini food processor or spice grinder to blend the cumin and coriander seeds. A large food processor will not work. And last, you’ll need a larger food processor.
How to Make Harissa Paste
1. Rehydrate and soften the chilies. Transfer the dried árbol, guajillo, and ancho chilies to a heat-safe bowl or cup (I used a large measuring cup, but anything glass would work). Pour enough boiling water over the chilies so that they are completely submerged and covered with water. Use a spoon to submerge fully and mix around as they will naturally float to the surface. Cover with a lid or plastic wrap and allow the chilies to soak for 20-30 minutes or until soft.
2. Dissect the chilies. Wearing gloves (if you have them), drain the chilies and remove the stems and as much of the seeds, pith, and ribs from the interior as possible. It will be impossible to remove everything- that’s OK. Transfer the dissected chilies to a clean bowl and set aside.
3. Toast the cumin and coriander seeds. In a clean, dry skillet over medium-low heat, toast the cumin and coriander seeds until fragrant. This takes just 2-3 minutes (don’t walk away!) To help prevent the seeds from burning, gently rotate the skillet throughout cooking.
4. First blend. To a small food processor add the toasted cumin and coriander seeds plus the smashed garlic. Process to combine, forming into a textured, paste. Make sure to scoop down the sides and under the blades to ensure that everything has been mixed evenly. Add the chilies and process again, scraping down the sides as needed, until a coarse, choppy mixture forms. Add the lemon juice, vinegar, tomato paste, smoked paprika, and salt. Process to combine, forming a textured, yet smooth, paste.
5. Second blend. Transfer the mixture to a larger food processor or one with a lid that has a removable attachment that allows you to add oil as the motor remains running. With the food processor running, slowly pour 1/2 cup of olive oil into the mixture until the oil is fully incorporated.
How to Use Harissa
Harissa makes a great marinade for beef, chicken, and lamb! Check out my baked harissa chicken recipe—it’s one of my family’s favorites! It’s also delicious as a condiment. Try adding it to hummus, tahini, and baba ganoush, or stir a little into your favorite soups and stews for a fiery kick!
Storage
Transfer leftovers to a clean, airtight container. Use a spoon to smooth out the surface of the paste and remove any air pockets. Top with a thin layer of olive oil and seal with a tight-fitting lid. Harissa paste can last in the refrigerator for up to one month when stored properly.
Can I Freeze Harissa Paste?
Yes! You can freeze the whole thing in one container or freeze it in ice cube trays or smaller portions for easier use. Once frozen, transfer the cubes to a freezer bag or container to prevent freezer burn. Frozen harissa can last for several months.
More Sauce and Dip Recipes
- Tahini Recipe
- Baba Ghanouj (Eggplant Dip)
- How to Make Hollandaise Sauce
- Homemade Pesto Recipe
- Buffalo Sauce Recipe
- Tzatziki Sauce Recipe (How to Make Tzatziki)
- How to Make Pomegranate Molasses
If you make this Homemade Harissa Paste Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Harissa Paste
Ingredients
- 20 dried chiles de árbol
- 3 dried guajillo chiles
- 1 dried ancho chile
- 1 tablespoon cumin seeds
- 2 teaspoon coriander seeds
- 5 cloves garlic - smashed
- 1 large lemon - juiced (or 2 tbsp preserved lemon)
- 2 tablespoon white wine vinegar
- 2 tablespoon tomato paste
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- ¾ cup olive oil
Instructions
- Transfer the dried árbol, guajillo, and ancho chiles to a glass bowl or cup (I used a large measuring cup). Pour boiling water over the chiles so that they are completely submerged and covered with water. Cover with a lid or plastic wrap and allow the chiles soak for 20-30 minutes, or until soft.
- Wearing gloves (if you have them), drain the chiles and remove the stems and as much of the seeds from the interior as possible. It will be impossible to remove every seed- that’s OK. Discard the seeds and the stem.
- In a clean, dry skillet over medium-low heat, toast the cumin and coriander seeds until fragrant. This takes just 2-3 minutes (don’t walk away!) To help prevent the seeds from burning, gently toss the skillet throughout cooking.
- Transfer the toasted cumin and coriander seeds to a small food processor. Add the smashed garlic and process until the spices have broken up into smaller bits and the garlic begins to form a paste. Add the chiles and process, scraping down the sides as needed, until a coarse paste forms.
- Add the fresh lemon juice, vinegar, tomato paste, smoked paprika, and salt. Process to combine, forming into a textured, yet smooth, paste. Make sure to scoop down the sides and under the blades to ensure that everything has been mixed evenly.
- With the food processor running, slowly pour 1/2 cup of olive oil into the mixture. Process until the oil is fully incorporated.
- To store the harissa, transfer to a jar or container and cover with the remaining 1/4 cup olive oil.
Jessica’s Notes
- Harissa may be stored for up to 1 month in a sealed air-tight container in the refrigerator.
- For a less spicy harissa paste, reduce the total amount of chiles de arbol.
- As written, this homemade harissa is vegan, vegetarian, and gluten-free.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
It won’t let me click the stars….but this was a 5-star winner! My husband gave you a 5 out of 5, and me a 10 out of 5!!!!!!
Thanks for the great feedback Constancia, I am glad you both enjoyed it 🙂
The best I’ve found! I did add a bit more oil to blend to get thing moving and a few more chiles to keep us warm at night. 5 Stars
Saludos,
I have been searching around everywhere for a good harissa recipe! Thank you so much for this. I want to start making my own so I don’t have to buy it from the store anymore!
Thanks Billy – I am glad to help!