Homemade Harissa Recipe: A Flavorful North African Chili Paste
Harissa is the secret ingredient that can instantly transform your cooking. This bold, smoky, and spicy chili paste has its roots in North African and Middle Eastern cuisine, where it is used to add heat and depth to everything from stews and soups to marinades and dips. While store-bought versions are readily available, nothing compares to the freshness and intensity of homemade harissa paste.
If you have never made homemade harissa, you’re in for a treat. The process is simple, requiring just a handful of dried chiles, aromatic spices, and pantry staples like olive oil and lemon juice. In this guide, I will walk you through how to make harissa paste at home, along with some creative ways to use it in your cooking.
What is Harissa?
Harissa is a spicy, smoky chili paste made from dried red chiles, garlic, spices, and olive oil. It originates from Tunisia but is widely used across North African and Middle Eastern cuisines. The flavor profile of homemade harissa paste is complex—spicy, earthy, and slightly tangy, thanks to the addition of lemon juice and vinegar.
This homemade harissa recipe can be customized to suit your heat tolerance. By adjusting the types of dried chiles you use, you can make it milder or spicier. The great thing about making it from scratch is that you can control the flavor balance and intensity to match your preferences.
Jump to RecipeWhy Make Harissa at Home?
While there are many store-bought versions of harissa available, nothing beats homemade harissa paste. Here’s why:
- Freshness: The flavors are more vibrant compared to store-bought harissa, which often contains preservatives.
- Customizable Heat: You control how spicy or mild it is by choosing the right mix of chiles.
- No Artificial Additives: Many commercial brands contain extra preservatives or stabilizers, but homemade harissa is made with simple, natural ingredients.
- Versatility: Making your own allows you to tweak the recipe to match your taste preferences, whether you want a smoky, tangy, or slightly sweet harissa.
How to Make Harissa Paste
If you want precise, step-by-step instructions without all the Chef B’s stories, feel free to jump straight to the recipe card—no judgment, no backstory, just food! 😄
The process of making harissa is straightforward and requires just a few steps:
1. Choose Your Chiles
For this recipe, we use a combination of:
- Chiles de árbol: These are small but pack a fiery punch.
- Guajillo chiles: Mild with a fruity, slightly smoky taste.
- Ancho chiles: These add depth and a subtle sweetness.
By adjusting the ratio of these chiles, you can modify the spice level of your harissa. If you prefer a milder version, reduce the number of chiles de árbol and substitute them with dried New Mexico or California chiles.
2. Rehydrate the Chiles
Dried chiles need to be softened before blending. To do this, soak them in hot water for about 15 to 20 minutes until they become pliable.
3. Toast the Spices
Toasting spices enhances their flavors, making the harissa more aromatic. In this recipe, we toast cumin seeds and coriander seeds, which contribute warm, earthy undertones.
4. Blend Everything Together
Once your chiles are rehydrated and your spices are toasted, it’s time to blend. You’ll combine:
- Chiles (stems and seeds removed)
- Toasted cumin and coriander seeds
- Garlic
- Lemon juice and white wine vinegar (for brightness)
- Tomato paste (for depth)
- Hot smoked paprika (for a smoky kick)
- Kosher salt
- Olive oil (to emulsify and create a smooth, spreadable paste)
Start by pulsing the spices and garlic in a food processor, then add the chiles and remaining ingredients. Slowly stream in the olive oil while blending to create a rich, velvety paste.
For detailed and precise step-by-step instructions, see the recipe card below.
Jump to RecipeWays to Use Harissa
Now that you’ve mastered how to make harissa, let’s talk about how to use it! This fiery paste is incredibly versatile:
- As a Marinade: Mix harissa with olive oil and rub it on chicken, lamb, or fish before grilling.
- In Soups and Stews: A spoonful of harissa can add deep, smoky heat to broths and stews.
- As a Condiment: Spread it on sandwiches, wraps, or burgers for an extra kick.
- With Vegetables: Toss roasted vegetables with harissa for a bold flavor boost.
- In Dips: Mix harissa with yogurt or hummus for a spicy, creamy dip.
- On Eggs: A drizzle of harissa over scrambled eggs or shakshuka is a game-changer.
Homemade Harrisa Recipe Storage and Shelf Life
Homemade harissa paste stores well in an airtight container in the refrigerator for up to one month. To extend its shelf life, pour a thin layer of olive oil on top after each use—this helps preserve its freshness and prevents oxidation.
If you prefer a longer-lasting, dry version, you can make homemade harissa powder by blending dried chiles with toasted spices and garlic powder instead of making a paste. This can be sprinkled over meats, vegetables, or mixed into spice rubs.
Homemade Harissa
Equipment
- Heatproof Measuring Glass or Bowl – For soaking the chiles.
- Small Skillet For toasting the spices.
- Food Processor or Blender: To blend the harissa.
- Plastic Gloves (Optional) – For handling chiles.
Ingredients
- 15 dried chiles de arbol
- 2 dried guajillo chiles
- 1 dried ancho chile
- 1 tbsp cumin seeds
- 1½ tsps coriander seeds
- 3 cloves garlic crushed
- 2 tbsps fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp tomato paste
- 1½ tsps hot smoked Spanish paprika
- 1 tsp kosher salt
- ¾ cup olive oil divided
Instructions
- Put the árbol, guajillo, and ancho chiles into a large heat-proof measuring glass. Pour some boiling water over to submerge, cover with a plastic wrap, and let sit until the chiles are very pliable and cool enough to handle, about 15 to 20 minutes. Drain; remove the stems and seeds, and discard (wear gloves for this part if you have any).
- Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor. Add garlic and pulse until the spices are broken down, and the garlic forms into paste. Add the chiles and pulse until they form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt. Process until mostly smooth but the mixture still has a little texture. With the motor running, stream in ½ cup of oil. Process until the oil is incorporated.
- Transfer the harissa to a bowl. Pour the remaining ¼ cup of oil on top.
Notes
Customizations:
- Milder Version: Reduce the chiles de árbol or replace them with dried New Mexico or California chiles.
- Sweeter Flavor: Add ½ teaspoon of honey or pomegranate molasses.
- Extra Smokiness: Increase smoked paprika to 2 teaspoons or add a pinch of chipotle powder.
Storage Tips:
- Store in an airtight container in the refrigerator for up to 1 month.
- To extend freshness, top with a thin layer of olive oil after each use.
Serving Ideas:
- Stir into soups and stews for a spicy kick.
- Mix with yogurt for a flavorful dip.
- Use as a marinade for grilled meats and vegetables.
- Spread on sandwiches and wraps for extra heat.
Nutrition
FAQs About Homemade Harissa Recipe
Q: How spicy is homemade harissa?
A: The spice level of homemade harissa paste depends on the types of chiles used. If you prefer a milder version, reduce the chiles de árbol or replace them with milder dried chiles like New Mexico or California chiles.
Q: Can I make harissa without a food processor?
A: Yes! If you don’t have a food processor, you can use a mortar and pestle. It will take more effort, but it results in a chunkier, more rustic harissa.
Q: What can I use instead of tomato paste?
A: If you don’t have tomato paste, you can use sun-dried tomatoes blended with a little olive oil for a similar depth of flavor.
Q: How can I make a sweeter harissa?
A: To add sweetness, try mixing in ½ teaspoon of honey or pomegranate molasses.
Chef B Final Thoughts
Making homemade harissa paste is easy, rewarding, and adds a burst of flavor to your dishes. Whether you use it to spice up your meals, mix it into sauces, or spread it on sandwiches, this fiery North African chili paste is a must-have in any kitchen.
Try experimenting with different chiles and spices to create your perfect blend. Once you taste the difference of homemade harissa, you’ll never go back to store-bought again.
Tried this recipe? Don’t forget to share your success stories and tag us in your harissa paste 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!
