Homemade Harissa Paste with Dried Chiles

If you’re looking for a condiment that adds big, bold flavor to anything you eat, say hello to fresh homemade harissa paste! One of the world’s most delicious condiments, harissa is a deeply flavorful blend of chiles, spices and olive oil and it’s easy to make at home.

Harissa paste is an essential pantry staple in my kitchen, right next to lemons and olive oil. It’s one of a short list of my homemade fridge sauces that really add so much flavor to everything!

Because so much of my cooking style is based on Mediterranean-style recipes and lots of vegetable-forward plates, harissa sauce is something I use frequently.

A little info about harissa

Harissa is a condiment from North Africa, specifically the Mediterranean regions of Tunisia, Algeria and Morocco. Basically, harissa is a blended paste of red peppers, dried chilies, garlic, spices and olive oil.

While there’s no one single way to make harissa as recipes vary from place to place and cook to cook, what they usually have in common is the complexity of the chili peppers.

Making homemade harissa

You can buy harissa paste and harissa seasoning in many grocery stores, often in the condiment aisle in stores like Whole Foods.

But aside from my one or two of my favorite brands (which is not always easy to find), I’m often disappointed with the flavor and quality. The good thing is that it’s really not difficult to make harissa at home. All you really need is a small food processor to blend the mixture. Once made, harissa keeps well in the fridge for weeks.

Harissa ingredients:

It’s easy to make this super-tasty chili sauce with a handful of ingredients. Here’s what you need:

• Dried chilies (see list below)
• Sun-dried tomatoes
• Garlic
• Spices: Coriander and cumin seeds
• Lemon juice
• Extra virgin olive oil
• Red wine vinegar
• Salt

In addition to dried chilies, this recipe also calls for sun-dried tomatoes. They add even more concentrated flavor to the paste and balance out its pungency.

Some versions of harissa also include roasted red bell pepper. If you have jarred peppers in your pantry, toss one in while blending the paste.

Dried chile peppers in homemade harissa:

Harissa includes a combination of dried chiles in the medium range of the Scoville heat scale, and sometimes even roasted mild, sweet red bell peppers.

• Ancho: The dried version of the fresh poblano pepper. It’s the sweetest of all dried chiles, with mild heat and fruity overtones.
• De Arbol: Small pepper related to cayenne pepper, with a medium-hot spiciness.
• Guajillo: Shiny-skinned dried chile with a vibrant brick-red color and a sweet, mild heat level.

Harissa isn’t spicy-hot

Compared to its cousins in the hot-sauce world like sriracha, gochujang and Chinese chili-garlic sauce, harissa actually isn’t that hot.

I absolutely love chiles, but I’m not a fan of unbearably fiery-hot sauces because they dull the flavor of everything else in my mouth. That’s not fun! The key to making the most flavorful harissa without burning heat is the judicious use of different types of chiles.

Recipe overview:

The great thing about this recipe is that you can experiment. Don’t be afraid to tinker with the ingredients until your harissa tastes just as spicy (or not) as you want!

The prep time for this recipes is 10-15 minutes, plus 15-20 minutes of soaking time

How to use harissa

• Incorporating harissa into your everyday cooking will elevate even the simplest vegetables or lean animal proteins into something special.
• You can add straight-from-the-fridge harissa into a bowl of warm farro, short grain rice or other hearty grain — it will melt deliciously and season the dish.
• Season meat, fish or vegetables with before roasting, and spoon it over eggs to make a savory breakfast with tons of flavor!

Recipes with harissa sauce

• Roasted Cauliflower and Chickpea Salad
• Moroccan Sheet Pan Chicken
• Harissa Roasted Butternut Squash Salad
• Baked Harissa Chicken with Chickpeas