Homemade Harissa Paste
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Harissa paste is an incredible North African red chili paste that blends a few simple ingredients like chiles, garlic, olive oil, citrus, and warm spices. This versatile recipe brings a beautiful balance of sweetness, smokiness, tanginess, and just the right amount of heat.
Harissa paste is often referred to as the ketchup or sriracha of North Africa and the Middle East, but that comparison doesn’t quite capture its essence. While it may be a red condiment enjoyed in similar ways to ketchup, harissa packs a much more complex flavor profile that makes it completely addictive.
Originating from Tunisia, this vibrant chili sauce or paste combines dry red chiles, garlic, citrus, extra virgin olive oil, and a blend of warm spices like cumin, coriander, and caraway seeds. Each ingredient comes together to create a rich tapestry of flavors.
You can find harissa in jars or tins at specialty grocery stores, but nothing compares to the experience of homemade harissa. It offers a unique depth that store-bought varieties often lack.
So, what does it taste like? This homemade harissa is mild yet has the perfect kick, with a delightful balance of sweetness, smokiness, and tanginess. It’s absolutely irresistible!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Dried chiles: Guajillo and ancho chiles are what we used. You can use other chiles if you have them.
- Spices: Cumin, coriander, caraway seeds, garlic, paprika, and salt add flavor to the recipe.
- Lemon juice and vinegar: These add acidity to the paste.
- Tomato paste: Adds a light tomato flavor.
- Olive oil: This helps everything blend together easily.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Soak the dried chiles in boiling water to help soften them.
- Drain the chiles and add them to a food processor. Add all the remaining ingredients.
- Blend until a smooth paste forms.
Tips For Success
- You can add 6 ounces of jarred roasted red peppers to increase the sweetness of the paste.
- Harissa paste will last for up to 1 month stored in an airtight container in the refrigerator.
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Homemade Harissa Paste
Ingredients
- 10 dried Guajillo chiles, stems removed
- 7 dried ancho chiles
- 4 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon sea salt
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon tomato paste
- ¼ cup olive oil
Instructions
- Add the New Mexico Chiles and chiles de arbol to a heatproof bowl and cover them with boiling water. Let them sit for 20 minutes.
- Once the chiles are hydrated, drain them and add them to a food processor or blender with the remaining ingredients. Pulse until a smooth paste forms.
- Harissa paste will keep for up to one month in the refrigerator.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.