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Home Ā» Food Ā» By Country or Region Ā» Middle East Ā» Morocco Ā» Harissa (North African Chili Paste)

Harissa (North African Chili Paste)

January 3, 2020 by Kimberly Killebrew Ā· 57 Comments

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Harissa is a famous and versatile North African red chili paste that will add incredible flavor, color, and kick to your food!Ā  It’s easy to make and keeps for several weeks in the fridge!

harissa recipe best homemade authentic traditional red chili paste garlic cumin coriander caraway

Harissa is a fiery North African chili paste that is popular in Tunisian and Algerian cuisine but is perhaps most commonlyĀ  associated with Moroccan food.

This harissa recipe is easy to make.Ā  It’s made up of dried chiles, olive oil, garlic and spices.Ā  The dried chilies are reconstituted in boiling water, the whole spices are toasted and ground, and everything is pulsed in a food processor or blender (or use a mortar and pestle) until a chunky paste is formed.

Once you’ve made your own you’ll never use store-bought again.Ā  The flavor of homemade harissa is much bolder and vibrant than any commercially made product.Ā  Whip up a batch in minutes, keep it in your fridge and use it whenever you want to add flavor, color and kick to your food!Ā Ā 

How To Use Harissa

The sky’s the limit for this versatile sauce but here are a few ideas to get your started:

  • Burgers – mix it into the burger meat or swirl it into your mayonnaise or ketchup.
  • Fry Sauce – stir it into your mayonnaise for a kickin’ dipping sauce!
  • Sandwiches
  • Gyros
  • Marinade or Rub – it’s perfect for meat, poultry and fish.
  • Fish Tacos
  • Sauces & Stews – a little goes a long way to adding a terrific depth of flavor with a touch of heat.
  • Roasted Vegetables – toss your veggies with some harissa before roasting them in the oven.
  • Yogurt Sauce/Dressing – a spicy and refreshing sauce for grilled meats and for salads.
  • Salad Dressing – a touch of this is great in your vinaigrettes too.
  • Hummus – stir a little harissa in for additional flavor and some kick!
  • Pasta – add some to your tomato sauce.
  • Pizza – add some to the pizza sauce.
  • Eggs – if you’re a fan of adding Tabasco sauce to your eggs, just wait until you try this!

harissa recipe best homemade authentic traditional red chili paste garlic cumin coriander caraway

How To Make Harissa

Let’s get started!

You can use a variety of red chili peppers, it’s your choice.Ā  New Mexico and Guajillo chilies work well.Ā  I use and recommend this brand or freshness and flavor.

Note:Ā  If you don’t want the harissa to be scorchingly hot, cut open the dried chilies and remove the seeds and membranes.Ā  (It’s always advised to use gloves for this.) Put the dried chilies in a bowl.

preparing dried red chili peppers

Pour boiling water over the dried chilies and let them sit for 20 minutes.

While the chilies are soaking heat a small skillet over medium heat and toastĀ  the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Be careful not to scorch them or they will be bitter.Ā  Let the spices cool completely and then transfer them to a spice or coffee grinder and grind them to a fine powder.Ā  I’ve been using my KRUPS coffee/spice grinder for over 10 years and it’s still going strong.

rehydrating dried red chilies

Drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it’s too dry.

Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil.Ā  Store in the fridge where it will keep for about 3 weeks.

Enjoy!

harissa recipe best homemade authentic traditional red chili paste garlic cumin coriander caraway

Try this homemade harissa in our delicious:

Moroccan Chicken, Apricot and Almond Tagine

Spicy Moroccan Veggie Burgers

 

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harissa recipe best homemade authentic traditional red chili paste garlic cumin coriander caraway

 

harissa recipe best homemade authentic traditional red chili paste garlic cumin coriander caraway

Harissa (North African Chili Paste)

Kimberly Killebrew
Use this famous North African red chili paste any time you want to add flavor, color and kick to your food!
Print Recipe
5 from 6 votes
Prep Time 10 mins
Cook Time 5 mins
Soaking Time 20 mins
Total Time 20 mins
Course condiment, Sauce
Cuisine Moroccan, North African, Tunisian
Servings 16 servings
Calories 39 kcal

Ingredients
  

  • 16 dried red chilies (New Mexico and guajillo chilies work well, remove seeds, membranes and stems. If you want a really hot paste, leave the membranes)
  • 1/4 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 3 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice

Instructions
 

  • Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder (or mortar and pestle) and grind them to a fine powder.
  • Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it’s too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep for about 3 weeks.
    Makes about 1 cup.

Nutrition

Serving: 1tablespoon | Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 66mg | Calcium: 9mg | Iron: 1mg
Keyword Harissa
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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57 Comments →

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57 Responses

  1. Filomena Sayão says

    June 22, 2022 at 10:24 pm

    How to use fresh chillies instead of dried? thanks filomena, Brazil

    Reply
  2. Robin says

    June 23, 2021 at 6:01 am

    If we wanted to tone down the heat, would ancho peppers work? Maybe a combo of ancho and guajilo. Thanks for your input. I love your articles.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 23, 2021 at 6:47 am

      Hi Robin, yes you can either or a combo of those. Thank you and happy cooking! :)

      Reply
  3. Anonymous says

    April 1, 2021 at 1:23 pm

    I followed this recipe exactly (not something I usually do) and it is just perfect. Thank you!

    Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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