Fresh Chili Harissa Recipe – Homemade Spicy Harissa Chili Paste
If you love bold, smoky flavors with a touch of heat, then this fresh chili harissa recipe is for you! Harissa is a classic North African chili paste made with roasted peppers, toasted spices, and a hint of citrus. It’s perfect for adding depth to everything from marinades to dips, and making it from scratch ensures the freshest flavor.
Why Make Your Own Harissa?
While store-bought harissa is convenient, nothing beats the rich taste of homemade harissa chili paste. By roasting fresh chilies and blending them with fragrant spices, you get a vibrant, deeply flavorful condiment that’s versatile and easy to customize.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Red bell peppers | 2 (540g) | Adds natural sweetness |
| Poblano pepper | 1 (100g) | Mild heat, smoky flavor |
| Fresno peppers | 4 (160g) | Medium heat, slightly fruity |
| Serrano peppers | 2 (30g) | Higher heat level |
| Neutral oil | 1 tbsp (10g) | Canola, corn, or grapeseed oil |
| Ground coriander | 1 tsp (4g) | Toasted for enhanced aroma |
| Ground caraway | ¾ tsp (3g) | Classic harissa spice |
| Diamond Crystal kosher salt | 2 tsp (12g) | Adjust to taste |
| Fresh lemon juice | 3 tbsp (45g) | Brightens the flavors |
| Extra virgin olive oil | 3 tbsp (2.5g) | For richness and texture |
How to Make Chili Harissa – Step-by-Step Guide
Making harissa chili paste at home is simple and rewarding. Follow these steps to create a rich, smoky, and spicy harissa that elevates any dish.
1. Char the Peppers
The key to a deep, smoky harissa flavor is roasting the peppers until they’re blistered and blackened. Here’s how to do it:
- Preheat your broiler to high and line a rimmed baking sheet with foil for easy cleanup.
- Place the red bell peppers, poblano, Fresno, and Serrano chilies on the sheet and rub them with a little neutral oil.
- Position the baking sheet close to the heat source and broil for about 10 minutes, turning occasionally with tongs, until the skins are charred and bubbling.
- Once charred, transfer the hot peppers to a large bowl and immediately cover with plastic wrap or a lid. This traps steam, making the skins easier to remove. Let them sit for 10–15 minutes.
🔹 Pro Tip: If you prefer a more intense smoky flavor, you can roast the peppers over an open flame on a gas stove or grill instead of using the broiler.
2. Toast the Spices
Toasting spices enhances their flavor, making them more aromatic and complex.
- Heat a dry sauté pan over medium heat.
- Add the ground coriander and caraway and stir constantly for 30–60 seconds until they release a nutty, fragrant aroma. Be careful not to burn them.
- Remove from heat and set aside.
🔹 Flavor Boost: You can also toast whole coriander and caraway seeds, then grind them for even fresher, more vibrant flavors.
3. Peel and Blend Everything
Now it’s time to combine the ingredients into a smooth, flavorful paste.
- Once the peppers have steamed and cooled enough to handle, peel off the charred skins.
- Slice them open and remove the seeds and stems. (Use gloves when handling hot chilies to avoid irritation.)
- Transfer the cleaned peppers to a food processor or blender.
- Add the toasted spices, kosher salt, freshly squeezed lemon juice, and extra virgin olive oil.
- Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a little extra olive oil for a silkier consistency.
🔹 Customization Tips:
- Want more heat? Add extra Serrano or Fresno chilies.
- For an earthy twist, mix in a pinch of smoked paprika.
- Looking for citrusy brightness? Finely chop preserved lemon and stir it in after blending.
4. Let It Rest for the Best Flavor
While you can use your homemade harissa chili paste right away, the flavor improves significantly after resting.
- Transfer the harissa to an airtight jar and refrigerate it for at least 24 hours before using.
- The resting period allows the flavors to meld, creating a deeper, more complex taste.
Ways to Use Harissa
- Spread it on sandwiches or wraps for a spicy kick.
- Mix it with yogurt for a flavorful dip.
- Stir it into soups and stews to add richness.
- Marinate meats, fish, or vegetables for bold, smoky flavor.
Fresh Chili Harissa
Equipment
- sheet tray For broiling the peppers
- Food Processor or Blender: For blending the harissa
- gloves To handle spicy chilies safely
- Sauté Pan: For toasting spices
Ingredients
- 2 red bell peppers 540g, see Notes
- 1 poblano pepper 100g
- 4 Fresno peppers 160g
- 2 Serrano peppers 30g
- 1 tbsp neutral oil 10g, e.g. canola, corn or grape seed
- 1 tsp ground coriander 4g
- ¾ tsp ground caraway 3g
- 2 tsps Diamond crystal kosher salt use about half as much by volume or the same by weight, 12g
- 3 tbsps freshly squeezed lemon juice from about 1 lemon, 45g
- 3 tbsps extra virgin olive oil 2.5g
Instructions
- Preheat the broiler. Line a rimmed baking sheet with a foil and set the bell, poblano, Fresno, and Serrano peppers on it. Rub the peppers with oil. Place under the broiler and cook the peppers, rotating as needed, until evenly charred all over, about 10 minutes. Transfer the charred peppers to a large bowl and cover with a plastic wrap to steam.
- Meanwhile, in a dry sauté pan, toast the coriander and caraway over medium heat until fragrant. Set aside.
- Once the peppers are cool enough to handle, remove their skin, seeds, and steams with gloved hands. Put the cleaned peppers into a food processor and blend until smooth.
- Transfer the pepper paste to a bowl. Finish the harissa by maxing in the toasted coriander and caraway, salt, lemon, and olive oil. The harissa is best the next day and keeps in the refrigerator for a week.
Notes
Flavor Adjustments:
- For extra smokiness, add ½ tsp smoked paprika.
- For more heat, increase the number of Serrano or Fresno chilies.
- For a citrusy twist, add finely diced preserved lemon.
Storage & Shelf Life:
- Refrigerate in an airtight jar for up to 1 week.
- Freeze in small portions for longer storage (up to 3 months).
Serving Suggestions:
- Spread on sandwiches or wraps for a spicy kick.
- Stir into soups and stews to add depth.
- Mix with yogurt for a flavorful dip.
- Use as a marinade for chicken, fish, or roasted vegetables.
Nutrition
This homemade chili harissa lasts up to a week in the fridge or can be frozen for longer storage. Adjust the spice level by adding more Serrano chilies for heat or smoked paprika for an extra smoky touch.
Once you try this harissa chili paste, you’ll want to put it on everything!
Tried this recipe? Don’t forget to share your success stories and tag us in your Fresh Chili Harissa pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
