Harissa is a bold, vibrant North African condiment made with a mix of dried hot chili peppers, roasted red peppers, spices, and aromatics. It’s wonderfully smoky and can be used as a marinade, sauce, spread, or dip to enhance the flavor of meats, roasted veggies, sandwiches, and more.
What You’ll Find On This Page
The spiciness of harissa can range from super hot to moderately spicy, depending on the specific recipe and region it comes from. You can make it either as a thick paste or a thinner sauce, which is why it’s often referred to both as a paste and a sauce. For clarity, I’ll use these terms interchangeably here.
In today's recipe, I’ve created my own version of harissa with a selection of hot chili peppers that make it moderately spicy—ideal for those new to this unique red sauce. Feel free to adjust the spice level to your liking and experiment with different dried chiles to customize this recipe and make it your own.
Explore More Essential Condiments:
- Red Curry Paste
- Yellow Curry Paste
- Vindaloo Paste
- Green Curry Paste
- Tamarind Paste
- Ginger Garlic Paste
Ingredients and Substitutions Overview
To make this Harissa Paste, you'll need dried hot chili peppers and a variety of spices, most of which are readily available at grocery stores. Let's take a look at the list of ingredients you'll need:
- Dried Chiles: I've selected a mix of Guajillo and Pasilla chiles for their rich flavor, and Kashmiri red chiles to bring a bright red color to the paste. These chiles are mild, but you can adjust the heat to your taste by adding spicier varieties like New Mexico chiles, Chile de Árbol, or Chipotle. For those who love extra spice, bird's eye chilies are a great addition. I found these chiles at a local Safeway, and they're also available online.
- Roasted Bell Peppers: Roast your bell peppers over an open flame to add a charred flavor, or use jarred ones for convenience. If using jarred peppers, make sure to drain them well to prevent excess moisture. These peppers contribute a light smoky and sweet flavor to the harissa.
- Spices: Roasted caraway, cumin, and coriander seeds give warm, earthy, and peppery notes. Use fresh or pre-ground spices. I used "kala jeera" from an Indian grocery, which are smaller than the caraway seeds typically found in US stores. If you can't find caraway seeds, fennel, dill, or anise seeds are good substitutes because they share similar flavors.
- Chili Powders: Cayenne adds heat, while paprika brings depth. Adjust both to match your preference for spiciness.
- Tomato Paste: It adds a sweet, tangy touch and helps thicken the paste.
- Garlic: Fresh garlic gives a strong, aromatic kick that enhances the flavor of the harissa.
- Lemon Juice: Lemon juice adds a refreshing, citrusy balance to the spices in harissa. For a sharper citrus flavor, you can substitute it with lime juice.
- White Vinegar: This adds a tangy note to the harissa and helps preserve it longer. If you prefer a gentler tang with a hint of sweetness, apple cider vinegar is an excellent alternative.
- Olive Oil: Incorporating olive oil helps achieve a smoother texture and enriches the overall flavor of the harissa.
How to Make Harissa at Home?
Let's make a bold Harissa together! I'll guide you through soaking the dried chiles, roasting the spices, and blending them into the perfect sauce. Each step is shown with photos and a video to ensure clarity. Let’s get started!
Discover More Sauces and Dips:
- Chili Sauce
- Chili Garlic Sauce
- Thai Sweet Chili Sauce
- Szechuan Sauce
- Chili Oil
- Buffalo Sauce
- BBQ Sauce
Harissa
Ingredients
For Soaking Dry Chiles
- 7 Guajillo Chiles
- 2 Pasilla Chiles
- 4 Kashmiri Red Chilli
- 2 cups Hot Water, or enough to soak the chiles
Other Ingredients
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- ½ tsp Caraway Seeds
- 4 cloves Garlic, halved
- 1 cup Roasted Bell Peppers
- ½ tsp Cayenne Pepper
- ¾ tsp Paprika
- 2 tbsp Tomato Paste
- 1 tbsp White Vinegar
- 1 tbsp Lemon Juice
- 2 tbsp Olive Oil
- Salt, to taste
Instructions
Soaking Chilies
- Start by placing dried red chilies like Guajillo, Pasilla, and Kashmiri in a bowl. Cover the chilies with hot water and let them soak for about 30 minutes, or until they are softened. This softening is crucial for easy blending and achieving the smooth texture of harissa.
Roasting Spices
- Heat a pan over medium heat and add caraway seeds, cumin seeds, and coriander seeds. Toast them until they become aromatic, which enhances the flavor of your harissa. Watch closely to avoid burning the spices, as this can introduce a bitter flavor. Once toasted, transfer the spices to a bowl and let them cool to room temperature.
Preparing Harissa
- In a blender, add the drained, softened chilies (seeds can be removed at this point to reduce heat), roasted bell peppers, paprika, cayenne pepper, garlic, the toasted spices, white vinegar, lemon juice, salt, and olive oil. Secure the lid tightly.
- Blend on high speed until you achieve a smooth paste. Pause occasionally to scrape down any ingredients that stick to the sides, ensuring an even consistency.
- After blending, check the consistency of the harissa. If it's too thick, add a little water to achieve a sauce-like texture. Carefully transfer the harissa from the blender using a spoon or spatula to avoid direct contact with your skin. To ensure no paste is wasted, add a bit of water to the blender jar, swirl it to collect any remaining paste, and mix it into your harissa for further adjustment.
Using
- You can use harissa paste in a variety of dishes, such as harissa chicken, sauces, and dips. For more ideas, be sure to check out our "How To Use" section below!
Recipe Video
Chef's Notes and Tips
- Choose Chilies Wisely: Selecting the right dried chili peppers is crucial for creating flavorful harissa. For detailed information on which chilies to use and possible substitutions, be sure to check out the Ingredients and Substitutions section above.
- Deseed for Less Heat: Deseeding the chilies is optional but helps control the heat. After softening them in hot water, remove and discard the seeds before blending to adjust the spiciness to your liking.
- Handling Chilies: Avoid handling soaked or blended chilies with your bare hands as they can cause a burning sensation. It's best to use a spoon or wear gloves for safety.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking for more? Explore our collection of condiment recipes, including homemade sauces, party dips, seasonings, and marinades. Each recipe brings unique flavors from around the world, allowing you to experience Mediterranean and global cuisine right from your kitchen.
How to Use Harissa?
Harissa paste is a versatile condiment that can elevate the flavor of many dishes. Here are some of my favorite ways to use it:
- Marinade: Harissa makes an excellent marinade for roasted meats like chicken, steak, or lamb, infusing them with a Moroccan-inspired flavor.
- Sauces: Add harissa to pasta or stir-fry sauces to boost the flavor of pasta, rice, or vegetables.
- Dips: Mix a dash of harissa into yogurt, mayonnaise or hummus for a vibrant, flavorful dip, perfect for vegetables or chips.
- Spread: For those who love a bit of heat, harissa can be spread on sandwiches or burgers.
- Soups and Stews: Stir a tablespoon of harissa into your favorite soups or stews to enrich the flavor profile.
- Roasted Vegetables: Coat vegetables like cauliflower, potatoes, or zucchini with harissa before roasting to add depth and spice. Adjust the amount according to your heat preference.
- Dressings and Vinaigrettes: Whisk harissa with olive oil, vinegar, and a touch of honey to create a spicy dressing for salads or a marinade for grilled vegetables.
- Seafood: Brush harissa on seafood like shrimp, salmon, or tilapia before grilling or roasting for an added kick.
Storage Suggestions
If you have leftover harissa or want to make a larger batch to save for later, here are some smart tips I have to help you preserve its vibrant flavors:
- In the Fridge: Harissa can be stored in the refrigerator for about 2-3 weeks. Use a clean, airtight container to keep it. To further protect it from oxidation, cover the surface of the harissa with a thin layer of olive oil before sealing the container. This oil layer acts as a barrier against air, helping to prevent spoilage.
- In the Freezer: For longer storage, freeze harissa in small, serving-size containers or an ice cube tray for easy portioning. Once frozen, transfer the cubes to a sealed bag or container. Don’t forget to label each container with the date stored and a use-by date to track its freshness. Harissa stored this way can be used for several months.
- Using Frozen Harissa: There's no need to thaw harissa if you're adding it directly to hot dishes like soups or sauces; simply stir it in while cooking. For other uses, thaw it overnight in the refrigerator before use.
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