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Harissa (North African Chili Paste)

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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!  It’s easy to make and keeps for several weeks in the fridge!

Use it to make Harira, Moroccan Chicken Tagine, Moroccan Chicken Salad, Moroccan Veggie Burgers, and more!

harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

What is Harissa?

Harissa is a fiery North African chili paste that is popular in Tunisian and Algerian cuisine but is perhaps most commonly  associated with Moroccan food.  This harissa recipe is easy to make.  It’s made up of dried chiles, olive oil, garlic and spices.  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.  The flavor of homemade harissa is much bolder and vibrant than any commercially made product.  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!

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.  Try it in our Moroccan Veggie Burgers!
  • Fry Sauce – stir it into your mayonnaise for a kickin’ Fry Sauce for dipping!
  • 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.  Try it in our fabulous Moroccan Harira!
  • 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 into your Hummus for additional flavor and some kick!
  • Pasta – add some to your tomato sauce.
  • Pizza – add some to your pizza sauce.
  • Eggs – if you’re a fan of adding Tabasco sauce to your eggs, just wait until you try this!
harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

Harissa Recipe

Let’s get started!

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

Note:  If you don’t want the harissa to be scorchingly hot, cut open the dried chilies and remove the seeds and membranes.  (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 toast  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.  Let the spices cool completely and then transfer them to a spice or coffee grinder and grind them to a fine powder.  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.

harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

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.  Store in the fridge where it will keep for about 3 weeks.

Enjoy!

harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

For more homemade condiments from around the world be sure to try our:

harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

Harissa (North African Chili Paste)

This popular chili paste used in North African cuisine is deliciously versatile. A little goes a long way to adding flavor and kick to your dishes!
5 from 65 votes
Prep Time 10 minutes
Cook Time 5 minutes
Soaking Time 20 minutes
Total Time 20 minutes
Course condiment, Sauce
Cuisine Moroccan, North African, Tunisian
Servings 16 servings
Calories 39 kcal

Equipment

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: 1tablespoonCalories: 39kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 77mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 428IUVitamin C: 66mgCalcium: 9mgIron: 1mg
Keyword Harissa
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet April 26, 2015

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 65 votes (59 ratings without comment)

57 Comments

  1. My husband cannot eat bell peppers so this recipe was perfect for him. We do not have NM chiles available to us where we live so used dried Arbil and guajillo. Thanks for the hint to squeeze the water from the rehydration of the dried peppers. I made a sauce last month that said to use the rehydration water in the sauce and it overpowered the pepper flavor with bitterness. Thank you for this spicy and tasty reciple