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Harissa

harissa

Harissa, the iconic spicy North African paste, elevates everyday meals. Discover how this bold, flavorful recipe is surprisingly easy to make!
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Total Time 21 minutes
Servings: 8 portions
Course: Condiment
Cuisine: North African
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 3 unit red bell peppers roasted, peeled and seeded
  • 2 unit red chili peppers seeded, for mild use less or substitute by chili flakes
  • 4 clove garlic peeled
  • 3 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin seeds toasted
  • 1 teaspoon corander seeds toasted
  • 1 teaspoon caraway seeds toasted
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt or to taste
  • 1 tablespoon lemon juice fresh

Method
 

  1. Roast the red bell peppers directly over a flame or in the oven until the skin is charred. Place them in a covered bowl to steam for a few minutes, then peel off the skins, remove seeds, and chop.
  2. In a small skillet, toast the cumin, coriander, and caraway seeds over medium heat until fragrant. Let them cool, then grind them into a fine powder.
  3. In a food processor, add the roasted peppers, chili peppers, garlic, toasted spices, tomato paste, smoked paprika, and salt. Process until mostly smooth.
  4. Slowly drizzle in the olive oil while processing, until you have a thick, slightly coarse paste. Add lemon juice and pulse a few more times to combine.
  5. Taste and adjust salt or lemon juice if necessary. Transfer to a clean jar and drizzle a little extra olive oil on top to seal. Refrigerate and use as needed.

Notes

Harissa is a beloved staple in North African cuisine, celebrated for its fiery heat and vibrant flavor. This spicy paste is incredibly versatile—you can swirl it into soups, marinate meats or vegetables, or add a quick kick to dips and sauces. Having homemade harissa on hand means you can turn even the simplest dish into something extraordinary.

Smart Tips for Perfect Harissa

  • Always roast your bell peppers thoroughly—letting them steam after roasting makes the skins peel off easily and intensifies the smoky flavor.
  • If you prefer a milder harissa, remove the seeds and membranes from the chili peppers before blending, or substitute with sweet paprika for a subtle heat.
  • Lightly toasting your spices before grinding releases their essential oils, giving a deeper, richer taste to your paste.

Preparation Advice

When blending, go for a thick but spreadable texture. If needed, add a bit more olive oil for silkiness. Storing the harissa with a thin layer of oil on top helps preserve its freshness—it can last in the fridge for up to two weeks.

Serving & Variations

  • As a marinade: Combine with yogurt or olive oil to marinate chicken, fish, or roasted vegetables.
  • As a condiment: Serve alongside grilled meats, spread on sandwiches, or dollop onto eggs for breakfast.
  • Add citrus zest or fresh herbs like cilantro for a fresh twist to your harissa.
Homemade harissa lets you adjust heat and flavor to your liking. Don't hesitate to experiment and make it your own signature paste!