Homemade Harissa
Harissa is a bold, smoky, and spicy North African chili paste that adds depth to countless dishes. This homemade version blends dried chiles, toasted spices, and garlic into a rich, flavorful paste perfect for marinades, dips, and sauces.
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
Do Ahead: Harissa can be made a month ahead. Cover and chill.
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
Calories: 373kcalCarbohydrates: 3gProtein: 1gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 30gSodium: 617mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 80IUVitamin C: 2mgCalcium: 26mgIron: 2mg
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