Homemade Harissa Recipe (2024)

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by Mike Hultquist · Jan 14, 2022 · 37 Comments · Jump to Recipe

This homemade harissa paste is the ultimate chili paste! It features a mixture of peppers, oil and seasonings, including cumin, caraway, coriander and more.

What is harissa paste?

Harissa is a highly 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 often 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.

Commonly used peppers are roasted red bell peppers, serrano peppers, and Baklouti peppers, though a popular version is to use dried chile peppers (chiles de arbol, ancho peppers, guajillo peppers, pasilla peppers), which I use for my recipe.

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

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.
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 this Harissa Paste Recipe

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.

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.

Recipe Tips & Notes

Toast the dried peppers. When working with dried peppers, I like to dry toast them in a hot skillet a few minutes before rehydrating them to release their oils. I do this for other chili pastes as well. You can make it without this step, but I find that you'll achieve more depth of flavor from the initial toasting step.
Wear gloves. It is also smart to wear gloves when handling hot peppers if your skin is sensitive to the chili oils, which can cause a mild burning sensation.
Variations to try. Recipes for harissa can and do vary from region to region, depending on the ingredients available to the area as well as personal tastes. This recipe is more common, though you can easily alter it to fit your palate. Consider using roasted peppers of any variety in lieu of tomato paste. Try fresh tomatoes as well, or sun dried tomatoes in oil. You can also add ingredients to make a sauce, like my Harissa Sauce Recipe.

What can you cook with harissa?

I love swirling it into soups or stews, to season fish or rub into chicken. You can also turn it into a wonderful sauce. 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.

Try Some of These Popular Harissa Recipes

Grilled Harissa Chicken
Harissa Rubbed Baked Chicken Breasts
Grilled Shrimp with Harissa Marinade
Creamy White Bean Dip with Harissa

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)

This homemade harissa recipe is a versatile chili paste made with a mix of chili peppers, oil and seasonings, including cumin, caraway, and coriander. Learn how to make it.

Save Recipe

Course: Main Course

Cuisine: American

Keyword: chili paste, chili peppers, recipe, spicy

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Calories: 76kcal

Author: Mike Hultquist

Servings: 6

Tap or hover to scale

4.70 from 10 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 or other dried peppers of choice
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.

Nutrition Information

Calories: 76kcalCarbohydrates: 3gFat: 7gSodium: 583mgPotassium: 72mgSugar: 1gVitamin A: 885IUVitamin C: 26.6mgCalcium: 5mgIron: 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.

Reader Interactions

Comments

David Hull says
September 24, 2022 at 3:50 pm

Hey Mike,
Love the Harissa and going to make some very shortly. I am looking to make a larger batch though. Can this recipe be canned to achieve a longer shelf life and what would you recommend?
Cheers
Dave
Reply
- Mike H. says
  September 26, 2022 at 4:53 am
  
  Hmmm... how bout freezing the harissa paste then?
  Reply
Damien C. says
January 18, 2022 at 7:20 am

Thanks for the added video. Very helpful. We use this all the time.
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 18, 2022 at 7:21 am
  
  Thanks, Damien! Glad to help!
  Reply
Roy says
January 17, 2022 at 3:54 am

Michael Hi.
You mention storing in the fridge, but would this paste be ok to freeze too?
Thanks
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 18, 2022 at 7:06 am
  
  Hi, Roy. Yes, you can freeze harissa paste. Enjoy.
  Reply
khair says
January 16, 2022 at 3:52 am

Hi Jacqueline : try with an omelette or the best put some in your minestrone soup or any other soup
Reply
khair says
January 16, 2022 at 3:45 am

on this side of the world (Tunisia ) we don't add tomato paste ... just chilies it is better for the taste and for conservation...
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 18, 2022 at 7:11 am
  
  Khair, yes, as discussed in the actual post and video, the tomato is a personal preference for the cook. I appreciate the comments.
  Reply
Tricia says
January 15, 2022 at 5:22 pm

Hi Mike, same as Neil, I’m in OZ so many of the chillies aren’t available here, ah well needs must! I’ve made my version but keep the seeds in, why do you deseed?
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 18, 2022 at 7:16 am
  See Also
  Vintage Chow Chow Recipe - Green Tomato Relish for the Pantry
  
  Tricia, you don't have to remove the seeds, but some people find them bitter. It's also a texture issue, as the seeds can float around in the paste. Cooks choice, really. I don't always remove them.
  Reply
Dave says
January 15, 2022 at 8:35 am

Mike, why do you recommend using the harissa sauce within a week? I have made it and other items with garlic and kept them in the refrigerator for much longer than a week without any issues.
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 18, 2022 at 7:17 am
  
  Dave, it can last longer than a week, but just keep an eye on it for any signs of rot or spoilage.
  Reply
neil says
January 14, 2022 at 12:28 pm

Hi Mike i live in australia some chillis are hard to find but hey what the hell this website is the best i have ever
seen.what a great addition to the web
Regs Neil M
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 14, 2022 at 12:54 pm
  
  Thanks so much, Neil! I appreciate it!! =)
  Reply
Jacqueline says
November 09, 2020 at 11:44 am

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 🙂
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 09, 2020 at 12:08 pm
  
  Excellent!!!
  Reply
khair tlatli says
June 07, 2020 at 3:11 am

The origin of harissa has been located for centuries in a region of Tunisia called Cap Bon
We use two different peppers to make Harissa: dried peppers and fresh red peppers. The process for the dried chili harissa is as you indicate on your recipe except that we re hydrate the chilies very little for reasons of shelf life (we re hydrate more at the time of use)
For the Harissa of fresh red peppers: the peppers are steamed and then mixed and filtered in order to remove the skin and keep only the pulp, then add the condiments you like and sterilize over a few heat minutes… this Harissa is the one that we find on sale, canned, in stores and that we use most often.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 07, 2020 at 7:19 am
  
  Thanks for commenting, Khair.
  Reply
Deeksha says
December 15, 2018 at 8:23 pm

Thanks a lot for the recipe
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 16, 2018 at 2:58 pm
  
  Absolutely!
  Reply
Cookilicious says
July 02, 2018 at 10:08 am

Oh wow..that looks absolutely delicious. I love this sauce and this is such a simple homemade recipe.
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 02, 2018 at 12:12 pm
  
  Thanks so much! Totally agree.
  Reply
John Shotsky says
June 23, 2018 at 6:42 am

Would appreciate weights measurements, so I could convert to powder measurements. I have all the peppers in powder form.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 23, 2018 at 7:05 am
  
  John, weights can vary from pepper to pepper, but I would use these measurements and adjust from there:
  3-4 ounces (85g - 113g) ancho powder.
  3 ounces pasilla (85g) powder.
  3 ounces guajillo (85g) powder
  .5-1 ounce (14g - 28g) chile de arbol powder.
  Of course you can still make this with other chili powders as well for different tasting chili paste to your preference. If you feel the paste is too loose or watery, add in a bit more powder to thicken it up,, or if it is too thick, just add in a bit of water or more oil. I hope this helps.
  Reply
Catherine Brown says
June 22, 2018 at 10:28 am

Oh, wow! I love harissa but I've never tried making any myself. Now I must! Thanks for sharing your process.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 22, 2018 at 11:21 am
  
  Thanks, Catherine. Definitely a must for me. I LOVE homemade harissa. The best!
  Reply
Carissa says
June 22, 2018 at 10:01 am

Oh wow, this looks so amazing! So much flavor.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 22, 2018 at 10:08 am
  
  Thanks, Carissa. Yes, HUGE on flavor for sure.
  Reply
MARISA MOORE says
June 22, 2018 at 9:54 am

Your blend looks perfectly complex. I've made harissa at home once. It took forever to deseed the peppers but the flavor of homemade over storebought was totally worth it.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 22, 2018 at 10:07 am
  
  Marisa, yes, totally worth it!
  Reply
Julie says
June 22, 2018 at 9:17 am

I never knew how this was made. So flavorful and now I know why.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 22, 2018 at 10:07 am
  
  Thanks, Julie. Truly, HUGE on flavor.
  Reply
Sandhya Hariharan says
June 22, 2018 at 9:08 am

Love this fiery Harissa Paste. THinking about using some in my Paneer Curry.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 22, 2018 at 10:07 am
  
  Sandhya, that would be an excellent use for sure!
  Reply
Natanja || Home Baked Bliss says
June 22, 2018 at 9:04 am

Oh wow, this looks delicious! For some reason I always thought harissa is Indian. Glad I'm educated on that now. 🙂 I think this would be lovely on baked potatoes too!
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 22, 2018 at 10:06 am
  
  Thanks, Natanja. This would be GREAT on baked potatoes to really spice them up.
  Reply

FAQs

What is harissa made of? ›

Originally from Tunisia, harissa is a chile sauce or paste typically made of dry red chiles, garlic, citrus, extra virgin olive oil and a few warm spices including cumin, coriander and caraway seeds.

What is an easy harissa substitute? ›

To get the same impact without Harissa itself, you can use one of the following substitutes.

Merguez North African Seasoning.
Ground Red New Mexico Chilies + Caraway Seeds.
Berbere.
Chile paste.
Red Pepper Flakes.
Hot sauce, such as Sriracha.

Jan 17, 2020

Find Out More ›

What is the spice level of harissa? ›

Harissa is only 46 calories per tablespoon on average and its heat level is generally mild scoring 4,000- 5,000 on the Scoville scale. There is a varying heat levels of Harissa's available on the market as well as other varieties such as Rose Harissa, yes made from rose petals.

What is the ratio of harissa powder to paste? ›

Or you could use 1 teaspoon harissa powder, 1 teaspoon olive oil, ½ teaspoon water. Tips: I found that using a 2:2:1 ratio tends to work best for making a harissa paste. However, if you want a very thick harissa paste, use a 2:1:1 ratio of powder:oil:water.

Explore More ›

What is special about harissa? ›

What Does Harissa Taste Like? If you've never tried this fiery sauce before, it has a very peppery, smoky flavor and can range in levels of heat, depending on which peppers and chiles make up the sauce. It also has a strong garlicky flavor that's brightened up with a kick of citrus.

See Details ›

Which meat is used in harissa? ›

Harissa can be made with lamb, beef, or chicken. Harees was only made by the wealthy during Ramadan and Eid, for the duration of a three- to seven-day wedding.

Learn More ›

What is a milder version of harissa? ›

Mild Traditional Harissa

The mild harissa's base is made of very mild chilis, making it not spicy at all. It's basically all the harissa flavor without any of the heat. If you love flavor but can't handle any heat, this one's for you!

Keep Reading ›

What are the different types of harissa? ›

Harissa comes in 3 different forms – Powder, Paste and Sauce. Like any spice blend, the recipe and ratio of ingredients blended together vary from region to region.

Learn More Now ›

Are there different types of harissa? ›

You can buy harissa paste in a variety of forms - as a paste or a spice mix. A variety of aromatic flavourings can also be added to change the flavour.

Are gochujang and harissa the same? ›

While it may not have the same Korean flavor profile as gochujang, harissa paste can still provide a fiery heat to your dishes. Harissa paste tends to be spicier than gochujang, so adjust the quantity according to your tolerance level.

Read On ›

Does harissa contain paprika? ›

What is the flavour of Harissa Sauce? As the sauce contains roasted red pepper, the base has a lightly sweet taste along with smokiness from the paprika.

Explore More ›

Can you buy harissa at the grocery store? ›

Where to Find Harissa. Harissa is most commonly found ready-made in jars, tubes and cans. A spice powder version is also available. Your best bet for finding harissa is Middle Eastern markets, specialty stores and in the ethnic section of most grocery stores.

Learn More Now ›

What is closest to harissa paste? ›

If a recipe calls for Harissa, often you just want some heat. In this case whatever hot sauce you have in the house will do the trick. Tabasco, sriracha, sambal oleck, chilli bean paste or korean Gochujang will all prove the kick needed. Just be careful to match the amount to your heat tolerance.

See Details ›

Does harissa go bad? ›

Harissa that has gone bad often has mold, an off smell, or a sour taste. It can also darken in color from a vibrant red to a dull brown. If you notice any of these things, it's best to discard the paste. Store harissa in the fridge after opening, with the lid tightly sealed.

What is the difference between harissa and harissa paste? ›

Harissa powder is the dried version of the spices and peppers. The main difference is that the paste contains moisture, whether it's oil or water. If you decide to cook with the powder, you can use it as you would any dried spice blend, or you can create a harissa paste by mixing the powder with oil and water.

Find Out More ›

What does harissa taste like? ›

Harissa varies widely: Sometimes it's smoky from the addition of roasted fresh chiles; sometimes it's sharp and tangy from citrus juice and/or vinegar; sometimes it's loose saucy; other times it's thick and pasty.

Tell Me More ›

Is sriracha similar to harissa? ›

They're similar in that they're both made with spicy peppers and garlic. But they're different in that sriracha also includes sugar and vinegar, whereas harissa includes olive oil and spices. In a pinch, sriracha can be substituted for harissa, but just know that the flavor profile will be different.

Discover More ›

Is harissa healthy? ›

Harissa Health Benefits

Aside from good flavor, capsaicin improves heart health, lowers blood pressure, aids in digestion, boosts metabolism and improves immunity. The spices: The coriander, caraway and cumin spices involved in traditional harrisa provide a complex flavor profile, but so much more.

Discover More ›

Homemade Harissa Recipe (2024)

What is harissa paste?

Harissa Paste Ingredients

How to Make this Harissa Paste Recipe

Recipe Tips & Notes

What can you cook with harissa?

Storage

Try Some of These Popular Harissa Recipes

Homemade Harissa Recipe (How to Make Harissa Paste)

Ingredients

Instructions

Video

Notes

Nutrition Information

Reader Interactions

Comments

Leave a Reply

FAQs

What is harissa made of? ›

Does harissa contain paprika? ›