How to Make Authentic Harissa Paste (2024)

How to make authentic Harissa Paste – a flavorful North African condiment that will add depth, complexity and smoky heat to tagines, meats, stews, and roasted vegetable dishes. Here are two differentways! Video.

Meet my new favorite flavor bomb- Harissa Paste! I’ve been using it on practically everything lately – and love its spicy smoky kick.

Here’s an authentic version of Harissa Paste, with an additional Quick 5 minute “cheater version” in the recipe notes. Either way, you will love it!

Swirl it into soups and stews, add to tagines and roasted veggies, whisk it into vinaigrette’s, whip it into mayo for a zesty aioli, mix it with a little yogurt for a creamy condiment, spoon over a piece of grilled fish, or marinate meat and chicken with it. You get the idea!

Watch how to Make Harissa Paste| 60-second video

What is harissa paste made of?

Harissa is a flavorful chili pepper paste made from dried chilies, garlic, olive oil and toasted cumin seeds, caraway seeds and coriander seeds. The paste can be made from scratch or these days, purchased at most grocery stores. It is so addicting!
Harissa recipes vary according to region, but in essence is a blend of chilies, spices, garlic and olive oil.
The secret to making a good Authentic Harissa Paste-one that is flavorful yet not overwhelmingly hot – is to use a mix of different varieties of dried peppers.

It’s thought to have originated in Tunisia, spreading to the surrounding countries of Morocco, Libya and Algeria.

What Does Harissa Taste Like?

Harissa generally, tastes moderately spicy, smoky, and complex, with robust flavors. But depending on the region or even the household, harissa can differ greatly from area to area!In hotter Saharan regions, Harissa takes on a smokier quality which pairs well with tagines and roasted meats. In Morocco, they often add preserved lemons which gives it a delicious briny brightness.

How to make Harissa paste:

***If short on time or ingredients, see the recipe notesfor QUICK 5 Minute “cheater version”!

I prefer to use mostly mild to medium chilies, and just one or two hot ones. Often I will add a smoked chili or two – like chipotles packed in adobo sauce for added depth, smokiness and layers of flavor. The more variety, the more dimensions to the paste.

Make sure to toast your spices to add layers of flavor. Traditionally, the three spices of harissa paste are cumin seeds, corianderseeds and caraway seeds.

But I encourage you to be playful. Listen to what draws you… and create your own version. Sometimes I’ll add cinnamon, smoked paprika or even a little clove, deepening on what I’m using it on. Often I’ll add fresh herbs…. like cilantro or parsley.

Bring dried chilies to a boil in a large pot of water. Turn heat off, cover, and let soak for 1 hour or even overnight.

Drain and remove the stems and seeds, rinsing under running water.

Grind your spices and place in a food processor. Add garlic, salt, chili peppers, olive oil and lemon juice. Then add the rehydrated red peppers.

Tip: If wanting to use fresh red peppers, make sure to either roast them first or char them over a grill. You could also roast your garlic for a mellower garlic flavor.

This recipe makes a cup and a half.

TIP: Harissa Paste can be stored in the fridge for months, by covering the top of it with a thin layer of olive oil after each use.

More Harissa Recipes you may like:

How to Make Harissa Paste – 2 Ways!

★★★★★5 from 7 reviews

Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 20
Cook Time: 40
Total Time: 1 hour
Yield: 1 ½ cups 1x
Category: Condiment
Method: Blended
Cuisine: North African
Diet: Vegan

Print Recipe

Description

Authentic Harissa Paste Recipe – a north African condiment that will add depth and smokey spice to meats, stews and roasted vegetable dishes. PLUS a 5-minute “cheater version”! See notes.

Ingredients

Scale

Authentic Harissa Paste

4 oz dried chilies – (an assortment mild, med, hot, smoked)
6–8 garlic cloves
1 tablespooncumin seeds, toasted
2 tablespooncaraway seeds, toasted
1 tablespooncoriander seeds, toasted
3 tablespoonsolive oil
1 tablespoon fresh lemon juice (or finely minced preserved lemon, and you can add more to taste)
1 ¾ teaspoonkosher salt
1 teaspoonsmoked paprika

Quick Harissa Paste (see notes)

¾ cup olive oil
1 teaspoon vinegar (apple cider, red or white wine)
2 tablespoons plus two teaspoons groundcumin
2 tablespoonssmoked paprika
1 tablespoon chili powder
1 ¾ teaspoons cayenne or chipotle powder
1 ¾ teaspoons salt
6–10 garlic cloves, finely minced (use a garlic press)

Instructions

Cut stems off the chilies and shake out the seeds. Break apart if you like. Toast the dried chiles in a dry cast-iron skillet over medium-high heat for 1-2 minutes (turn the fan on!) so they release their flavorful oils. Place them in a medium pot of boiling water, simmer 15 minutes, turn heat off, cover, let sit 30 minutes.
Toast spices and grind them.When the chilies are soft and rehydrated, drain. Place all the ingredients in a food processor– chilies, spices, salt, olive oil, lemon juice, and pulse until desired consistency. If you like a “looser” style add more oil.
To store, place in sealable jar and drizzle olive oil over top after each use, to preserve. It will last 1-2 months in the fridge. As long as it’s covered with a layer of oil , it should keep well.