Harissa (North African Chili Paste)

This post may contain affiliate links. See my disclosure policy.

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!

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!

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.

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.

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

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 or Chicken Tagine!
• 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. You can also add a spoonful to your potato and pasta salads or Moroccan Chicken Salad for a spicy touch.
• 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!

Enjoy!

For more homemade condiments from around the world try my:

• Romesco Sauce
• Big Mac Sauce
• Ponzu Sauce
• BBQ Sauce Recipe
• Tartar Sauce
• Teriyaki Sauce
• Sweet Chili Sauce
• Sweet and Sour Sauce
• Homemade Ketchup
• Romesco Sauce
• Hoisin Sauce
• Black Bean Sauce
• Mignonette Sauce
• Adobo Sauce
• Yum Yum Sauce
• Tahini
• Eel Sauce
• Tzatziki Sauce
• Curry Ketchup
• Kecap Manis

Originally published on The Daring Gourmet April 26, 2015