harissa

Harissa adds bold, smoky heat to meals. This homemade recipe takes 20 minutes and uses pantry spices plus fresh garlic for extra punch.

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Total Time 21

Servings: 10 tablespoons

Course: Condiment

Cuisine: North African

Calories: 45

Ingredients Method Notes

Ingredients

harissa paste

2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon caraway seeds
5 unit dried guajillo or New Mexico chilis seeded
3 unit dried ancho or pasilla chilis seeded
4 cloves garlic
0.5 teaspoon smoked paprika
0.5 teaspoon salt start with 1/2 tsp and taste
2 tablespoons tomato paste
0.25 cup olive oil plus more to cover the top

Method

Toast the spices: Add coriander, cumin, and caraway seeds to a dry skillet over medium heat. Stir constantly for 2–3 minutes, until they smell fragrant and start to pop. Don’t walk away — they burn fast.
Cool and grind: Pour the spices onto a plate to cool. Once cool, grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
Prep the chilis: Use scissors to remove stems and most of the seeds from the dried chilis (don’t stress if a seed or two sneak in — no big deal). Pour just-boiled water over chilis in a bowl and cover. Let them soak 10 minutes, until soft.
Drain and blend: Drain the chilis (reserve a bit of the soaking water in case you want a looser paste). In a small food processor or blender, combine soaked chilis, ground spices, garlic cloves, smoked paprika, tomato paste, and salt. Pulse a few times, then scrape down the sides.
Add oil: Drizzle in the olive oil while blending until a thick, smooth paste forms. I do this with the machine running to get everything totally combined. If it’s too thick to move, add a spoonful of chili soaking water until it loosens up.
Taste and adjust: Add salt a pinch at a time, tasting as you go. Harissa should be punchy but not harsh. Scrape into a clean jar, cover with a thin layer of extra olive oil, and store in the fridge.

Notes

I started making harissa at home when I realized how much depth it adds to everything from roasted veggies to plain rice — and the store-bought paste always tasted flat in comparison. Making it fresh seriously transforms it.

How to get harissa with real flavor

Toasting the whole spices wakes up their oils and gives that earthy base — don’t skip it. Use a skillet that’s already hot; seeds should start to pop after about two minutes. I always shake the pan instead of stirring — fewer seeds fly out.

After soaking dried chilis, I reserve a spoonful of the soaking water. If the paste seizes up in the blender, adding a splash brings it back together fast (way better than just more oil, which dilutes the spice).

Your harissa texture depends on your blender — food processors give a rougher, chunkier spread. It’s not a problem; I like it this way for grain bowls, but if you want smooth, you might need a high-speed blender and a bit more oil or water.

Substitutions & variations

Don’t have all the dried chilis listed? Swap in any dried mild-to-medium red chilis that aren’t overly smoky — guajillo, New Mexico, or even dried Italian pepperoncini will work. If you only have super hot chilis, use fewer and add half a roasted red bell pepper to keep it spreadable and not painfully spicy.

I don’t recommend skipping the caraway — that distinct flavor cuts through the chili fat and gives real harissa its signature taste.

Storage & use

Stored in a jar, topped with a little extra olive oil, this keeps in the fridge up to 3 weeks. Add a clean spoon every time (so it doesn’t get funky). My standby: swirl a teaspoon into soup, or mix with yogurt for a last-minute dip.