Easy Homemade Harissa Sauce

A versatile North African chile paste perfect for adding spice to any dish.

Harissa is a versatile North African red chile paste or sauce made from simple ingredients such as chiles, garlic, olive oil, citrus, and warm spices. It is slightly sweet, smoky, tangy, and perfectly spicy without being too hot. This harissa can be made in advance to be used in various dishes.

Recipe Details

Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Servings: 24 tablespoons

Full Ingredient List

Harissa Sauce

Tools and Equipment

Food processor

Ingredients

Quantity	Name	Preparation Notes	Substitutions
7 whole chiles (or a combination with other dried hot chiles such as de arbol or chipotle)	Dried New Mexico chiles	Soak and seed	Guajillo chiles
6 ounces or 2 large peppers, jarred	Roasted red peppers	Drained
2 tablespoons	Tomato paste
4 large cloves	Garlic cloves	Peeled
1 teaspoon	Caraway seeds	Toasted and ground
2 teaspoons	Ground coriander
2 teaspoons	Ground cumin
1 teaspoon	Smoked paprika
1/2 teaspoon	Cayenne pepper
To taste	Kosher salt
2 tablespoons (juice of 1 large lemon)	Lemon juice
2 tablespoons plus more for storage	Extra virgin olive oil	Use quality EVOO

Instructions

Step 1: Soak the dried chiles in hot water for 30 minutes until tender and re-hydrated. Drain and remove stems and seeds.
Step 2: In a food processor, combine the chiles with roasted red peppers, garlic, tomato paste, caraway seeds, coriander, cumin, smoked paprika, cayenne, a pinch of salt, and lemon juice.
Step 3: Run the processor, drizzling olive oil from the top. Scrape down the sides and process until a paste-like texture is achieved. (Tips: Taste and adjust seasoning.)
Step 4: Transfer to a mason jar and cover with a layer of extra virgin olive oil. Seal and refrigerate. (Tips: Allow flavors to develop for 1-2 days in the fridge for best taste.)

Nutritional Information

Calories: 13.4
Protein: 0.1g
Fat: 1.3g
Carbohydrates: 0.6g
Fiber: 0.2g
Sugar: 0.2g

Additional Information

Notes: For best flavor, let the harissa sit in the refrigerator for 1-2 days before using. Each batch can vary in heat depending on the chiles used. Adjust cayenne pepper to taste.

Background: Harissa originated from Tunisia and is used widely across North African and Middle Eastern cuisines. It is often compared to ketchup in its versatility, but with a far more complex flavor profile.

Geographic Region: North Africa

Seasonality: Best in cooler seasons for warm dishes

Occasion: Suitable for everyday meals or as a special sauce for gatherings.

Recommended Pairings

Grilled meats
Vegetable stews
Hummus