How to make Harissa Paste
Make your own harissa paste at home in minutes. This North African Chili sauce is spicy, smoky, and tastes better than store-bought. Perfect for marinades, spreads, or grilled dishes.
Servings: 10 tablespoon
Calories: 23kcal
Equipment
- 1 Mixer/Blender Jar
Ingredients
- 7 dried red chilies (I used Kashmiri red chilies)
- 1 large red bell pepper
- 3 garlic cloves
- 1 tablespoon tomato paste
- 1 tablespoon olive oil (for grinding) and more to top if storing harissa.
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon toasted caraway seeds skip if you do not have them
- Salt to taste
Instructions
- Prepare dried chilies: Cut dried red chilies in half, remove seeds and stems. Soak them in hot water for 15 minutes or until soft. Tip: Wear gloves. Skip soaking if using fresh chilies.
- Roast red bell pepper: Rub a little oil on bell pepper before roasting. It helps to char evenly. Roast a large bell pepper over an open flame until its skin is charred. Transfer it in a bowl and cover it with a plate. This steams the pepper, making it easier to peel off the burnt skin. Don't worry if a few small charred bits remain. Then cut the bell pepper, remove the stem, and discard the seeds. Cut into pieces.
- Blending the Harissa paste: Drain the softened chilies. Add the drained chilies, roasted bell pepper, tomato paste, garlic cloves, ground cumin, ground coriander, smoked paprika, ground caraway seeds, salt, and lemon juice to your blender or food processor. Blend either coarse or smooth paste. If too thick, gradually add more olive oil. A little water can also be used. Taste and adjust salt, lemon juice, or smoked paprika as desired.
- Store Your Harissa paste: Transfer the paste to a clean, airtight jar. Crucial Storage Tip: Pour an extra layer of olive oil over the surface to seal and preserve it. Replenish this oil layer after each use. Enjoy your fresh, homemade harissa.
Video
Notes
- Protect your hands: Always wear gloves when handling red chilies, especially the hotter varieties. The oils in red chilies can cause a burning sensation on bare skin, and also avoid touching your face or eyes.
- Customize to taste: Harissa is highly adaptable. As you blend, taste the harissa paste and adjust ingredients such as salt, lemon juice, or even the amount of chilies to match your preferred flavor and spice level.
- Enhance spices: To unlock the fullest flavor, gently toast whole spices like caraway, coriander, and cumin in a dry pan until they become fragrant before grinding them. You can grind them in a spice grinder or mortar and pestle.
- Adjust the consistency: Slowly add the additional liquid, like more olive oil or a small amount of water (especially the water you used to soak your dried chilies in), while grinding harissa sauce to achieve your desired paste consistency. You can make it a thick, spreadable paste or a smoother, looser sauce.
- What red chilies go into Harissa?
Harissa gets its signature heat and color from red chili peppers. While Baklouti peppers are traditional, they're often hard to find. For homemade versions, you can pick chilies based on your preferred spice level and availability. Here are a few suggestions:
- For mild to medium heat and bright red color, try Kashmiri dried red chilies, or Guajillo and New Mexico for a fruitier touch.
- For moderate to hot spice, Chile de Árbol or Cayenne (both dried) work well.
- To add a smoky flavor, use Chipotle or Ancho (both dried).
- For a fiery kick, use Bird's Eye, Serrano, or Habanero (fresh) sparingly.
- Store your harissa paste once it has cooled completely to room temperature in a clean, sterilized, and completely dry glass jar within two hours of making it. Top it with a generous layer of olive oil to keep it fresh. In the fridge, it will last for 2-3 weeks. Always use a clean and dry spoon when scooping it out, and discard if you see any mold or smell anything off. For longer storage, freeze it in small portions (like ice cube trays) for up to 3-6 months.
Nutrition
Calories: 23kcal | Carbohydrates: 2g | Fat: 2g | Sodium: 137mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 733IU | Vitamin C: 22mg | Calcium: 9mg