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harissa

harissa

Harissa, the mediterranean chili paste, adds bold flavor to any dish. Prepare it simply at home and elevate your meals!
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Total Time 21 minutes
Servings: 12 tablespoons
Course: Condiment
Cuisine: Mediterranean
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 4 unit red chili peppers fresh, large, seeds removed
  • 4 clove garlic peeled
  • 2 tablespoon olive oil extra virgin
  • 2 tablespoon tomato paste
  • 1 teaspoon coriander seeds toasted
  • 1 teaspoon cumin seeds toasted
  • 0.5 teaspoon caraway seeds toasted, optional
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt or to taste
  • 1 tablespoon lemon juice freshly squeezed

Method
 

  1. Toast the spices: In a dry skillet over medium heat, add the coriander seeds, cumin seeds, and caraway seeds (if using). Toast for about 2-3 minutes, shaking occasionally, until fragrant. Let cool.
  2. Prepare the peppers: Remove the stems and seeds from the red chili peppers. Chop them roughly for easier blending.
  3. Blend the ingredients: In a food processor or blender, combine the toasted spices, chopped peppers, garlic, tomato paste, olive oil, smoked paprika, salt, and lemon juice. Blend until a thick, smooth paste forms. Scrape the sides as needed.
  4. Adjust seasoning: Taste and adjust salt, lemon juice, or olive oil for desired consistency and flavor.
  5. Store: Transfer the harissa to a clean jar. Drizzle a thin layer of olive oil on top to help preserve freshness. Refrigerate for up to 3 weeks.
  6. Tip: Harissa can be used immediately, but the flavors deepen after resting for a day.

Notes

Harissa isn't just a staple in Mediterranean and North African kitchens—it has become a global favorite for adding heat and depth to countless dishes. Its blend of roasted chilis, aromatic spices, and olive oil makes it a versatile paste that can upgrade everything from grain bowls to roasted vegetables and grilled meats.
Looking for ingredient swaps? If fresh red chili peppers are unavailable, try using rehydrated dried chilies or even a mix of sweet roasted peppers and cayenne for a milder batch. The beauty of harissa is its adaptability: personalize the spice level by adjusting the type and quantity of peppers to your taste.

Pro Tips & Tricks

  • Always toast the whole spices before blending for a more intense aroma and flavor.
  • If you prefer a smoother texture, blend longer and add a splash more olive oil until you reach your desired creaminess.
  • Devote a day to resting your harissa in the fridge—it allows the flavors to meld and intensify.

Serving & Storage Ideas

  • Try stirring a spoonful into soups, salad dressings, or marinades for a spicy kick.
  • Harissa makes a wonderful dip for warm flatbreads or as a finishing touch on hummus or roasted potatoes.
  • For extra complexity, blend in sun-dried tomatoes or smoked paprika for a smoky twist.
Keep your harissa topped with a thin layer of olive oil in the jar to extend freshness, and experiment with adding herbs like mint or cilantro for your own signature flavor blend. Enjoy discovering countless ways to make this homemade harissa your own signature condiment!